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Atmospheric Chemistry and Physics An interactive open-access journal of the European Geosciences Union
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Volume 17, issue 11
Atmos. Chem. Phys., 17, 7143–7155, 2017
https://doi.org/10.5194/acp-17-7143-2017
© Author(s) 2017. This work is distributed under
the Creative Commons Attribution 3.0 License.
Atmos. Chem. Phys., 17, 7143–7155, 2017
https://doi.org/10.5194/acp-17-7143-2017
© Author(s) 2017. This work is distributed under
the Creative Commons Attribution 3.0 License.

Research article 15 Jun 2017

Research article | 15 Jun 2017

Characterization of fresh and aged organic aerosol emissions from meat charbroiling

Christos Kaltsonoudis et al.
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AC: Author comment | RC: Referee comment | SC: Short comment | EC: Editor comment
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AR by Spyros Pandis on behalf of the Authors (27 Mar 2017)  Author's response    Manuscript
ED: Reconsider after minor revisions (Editor review) (05 Apr 2017) by Eleanor Browne
AR by Spyros Pandis on behalf of the Authors (14 Apr 2017)  Author's response    Manuscript
ED: Publish subject to technical corrections (24 Apr 2017) by Eleanor Browne
Publications Copernicus
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Short summary
Cooking emissions can be a significant source of particulate matter in urban areas. In this study the aerosol- and gas-phase emissions from meat charbroiling were characterized. More than 99% of the aerosol emitted was composed of organic compounds. The fresh particles were similar to the cooking organic aerosol over Greek cities during the winter, while the reacted particles were similar to those found in the atmosphere during the summer.
Cooking emissions can be a significant source of particulate matter in urban areas. In this...
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