Resolution: standard / high
Figure 1.
Development of selected spirometric varaiables from 1) Just before entering the model
kitchen, 2) When leaving it after 2 (group A) or 4 (group B) hours, 3) Six hours after
entering, and 4) 24 hours after entering (next morning).
Svedahl et al. Journal of Occupational Medicine and Toxicology 2009 4:9 doi:10.1186/1745-6673-4-9
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