| http://www.w3.org/ns/prov#value | - They found dangerous levels of fine particulate matter and polycyclic aromatic hydrocarbons (PAHs) were given off at all three stalls, particularly those cooking Chinese and Malay food.Balasubramanian's group looked at factors such as the amount of food and cooking time and temperature, and concluded that the amount of pollution was related to the temperature used for cooking; deep-fat frying is u
|
