Characterization of fresh and aged organic aerosol emissions from meat charbroiling

Characterization of fresh and aged organic aerosol emissions from meat charbroiling

Cooking emissions can be a significant source of fine particulate matter in urban areas. In this study the aerosol- and gas-phase emissions from meat charbroiling were characterized. Greek souvlakia with pork were cooked using a commercial charbroiler and a fraction of the emissions were introduc...

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Bibliographic Details
Main Authors:	C. Kaltsonoudis, E. Kostenidou, E. Louvaris, M. Psichoudaki, E. Tsiligiannis, K. Florou, A. Liangou, S. N. Pandis
Format:	Article
Language:	English
Published:	Copernicus Publications 2017-06-01
Series:	Atmospheric Chemistry and Physics
Online Access:	http://www.atmos-chem-phys.net/17/7143/2017/acp-17-7143-2017.pdf

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