RESEARCH AND ASSESSMENT OF THE ENVIRONMENTAL SECURITY OF BAKERY ENTERPRISES
The paper considers how to decrease the concentration of nitrogen oxides in gas emissions of bakery enterprises. Nitrogen oxides (NOx) formed in the course of burning natural gas are responsible for more than 90% of an enterprise’s hazard category. So, it has been determined how much NOx is contain...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odesa National University of Technology
2020-09-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | https://journals.onaft.edu.ua/index.php/foodtech/article/view/1788 |