Quality function deployment (QFD) reveals appropriate quality of charcoal used in barbecues
ABSTRACT: Charcoal is an important product widely used in food preparation in many parts of the world, both in developing and developed countries. However, most of the time, the main qualitative characteristics for consumers and the environment are not considered during production. Developing energy...
Main Authors: | Ananias Francisco Dias Júnior, Carlos Rogério Andrade, Marcos Milan, José Otávio Brito, Azarias Machado de Andrade, Natália Dias de Souza |
---|---|
Format: | Article |
Language: | English |
Published: |
Universidade de São Paulo
2020-01-01
|
Series: | Scientia Agricola |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162020000601001&tlng=en |
Similar Items
-
Variability on the energy properties of charcoal and charcoal briquettes for barbecue
by: A. Mencarelli, et al.
Published: (2022-08-01) -
Are BBQs Significantly Polluting Air in Poland? A Simple Comparison of Barbecues vs. Domestic Stoves and Boilers Emissions
by: Artur Badyda, et al.
Published: (2020-11-01) -
GRANULOMETRIC INFLUENCE ON THE COMBUSTION OF CHARCOAL FOR BARBECUE1
by: Ananias Francisco Dias Júnior, et al.
Published: (2015-12-01) -
POLYCYCLIC AROMATIC HYDROCARBONS IN THE ORGANIC PHASE EXTRACTED FROM CHARCOAL FOR BARBECUE
by: Ananias Francisco Dias Júnior, et al.
Published: (2018-05-01) -
Quantitative Assessment of Organic and Inorganic Contaminants in Charcoal
by: Zbigniew Jelonek, et al.
Published: (2021-07-01)