Tips on the variability of BBQ charcoal characteristics to assist consumers in product choice
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DOI: 10.1007/s00107-021-01659-5
Abstract: Charcoal is a widely used barbecue product that comes into direct and indirect contact with the foods ingested. Thus, it must have adequate technical characteristics so that its consumption is not harmful to the environment… read more here.
Keywords: charcoal; charcoal characteristics; variability; product ... See more keywords
Source characterization and risk assessment of occupational exposure to volatile organic compounds (VOCs) in a barbecue restaurant
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DOI: 10.1016/j.buildenv.2020.106791
Abstract: Abstract Food cooking is a significant source of indoor volatile organic compounds (VOCs) that can pose serious adverse health effects. The use of liquefied petroleum gas (LPG), charcoal and wood as the cooking fuels for… read more here.
Keywords: organic compounds; volatile organic; source; compounds vocs ... See more keywords