@article{oai:narasaho-c.repo.nii.ac.jp:00000148,
 author = {松井, 静子 and MATSUI, Shizuko},
 issue = {7},
 journal = {研究紀要, Bulletin of Studies},
 month = {Dec},
 note = {The aim of this study is to research the ventilation requirements for odor control in kitchen. In this paper, the emission rate and characteristics of typical cooking odors in Japanese kitchens were evaluated by ａ sensory odor test. The tested odors were from grilled fish, miso soup and curry stew.Results showed that the emission rate of these odors is too enormous to dilute to the threshold concentration level for residents and that the characteristics of these odors are different from one another., 論文},
 pages = {1--9},
 title = {厨房における臭気制御のための必要換気量に関する研究 ―調理臭の発生量と臭気特性ー},
 year = {1997},
 yomi = {マツイ, シズコ}
}