What is the role of traditional fermented foods to prevent heat stress at work?

• Author: Karin Lundgren Kownacki; Kalev Kuklane; Kristina Jakobsson; Chuansi Gao; Mats Dahl; Simon Granér; Caroline Linninge; Camilla Dahlqvist; Amitava Halder
• Department/s: Ergonomics and Aerosol Technology; Division of Occupational and Environmental Medicine, Lund University; Department of Psychology; Department of Food Technology, Engineering and Nutrition; Lung Biology; Matrix Biology; Respiratory Medicine, Allergology, and Palliative Medicine; EpiHealth: Epidemiology for Health
• Publishing year: 2015
• Language: English
• Publication/Series: [Publication information missing]
• Full text: - 76 kB; Download statistics
• Document type: Conference paper: abstract
• Topic: Medical and Health Sciences
• Keywords: Occupational health; Fermented food; Heat stress
• Conference name: The 31st International Congress on Occupational Health
• Conference date: 2015-05-31
• Conference place: Seoul, Korea, Republic of
• Status: Published
• Research group: Lung Biology; Matrix Biology; Thermal Environment Laboratory