Passive smoking at work: biochemical and
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K. Husgafvel-Pursiainen; M. Sorsa; K. Engström; P. Einistö
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Article
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1987
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Springer-Verlag
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English
⚖ 545 KB
Several biochemical and biological measures of tobacco smoke intake were used to evaluate exposure of restaurant personnel to environmental tobacco smoke as compared with active smokers and non-exposed non-smokers All of the measured parameters carboxyhaemoglobin (CO Hb), thiocyanate (SCN) and cotin