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This research article analyzes the energy properties of charcoal and charcoal briquettes available in the Italian market, highlighting significant variability in their characteristics influenced by origin, wood species, and production processes. The study found that European charcoal samples generally exhibited better properties for barbecue use compared to briquettes, which were less suitable. Additionally, it identified gaps in reference standards for laboratory analysis, emphasizing the need for improved

Author

Radjel M. Cosido

Language

EN