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See Latest ArticlesExposure to Polycyclic Aromatic Hydrocarbons (PAHs), Mutagenic Aldehydes, and Particulate Matter in Norwegian à la Carte Restaurants
Annals of Occupational Hygiene , 10/19/09
Sjaastad AK et al. – Working as a cook in a Norwegian à la carte restaurant with some manual panfrying involves exposure to components in cooking fumes which may cause adverse health effects. Additional studies are necessary in order to identify relations between exposure levels and the adverse health effects of cooking fumes.
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