Quality and sustainability in the production process: A study of bakeries using an integrated multi‐criteria method based on fuzzy AHP and fuzzy TOPSIS-Reference-Cited by-同舟云学术

Quality and sustainability in the production process: A study of bakeries using an integrated multi‐criteria method based on fuzzy AHP and fuzzy TOPSIS

Published:2022-07-29 Issue:3 Volume:32 Page:251-262
ISSN:1088-1913
Container-title:Environmental Quality Management
language:en
Short-container-title:Environmental Quality Mgmt

Author:

Serpa Natália Pedroso¹,Silva Deoclécio Junior Cardoso da¹^ORCID,Wegner Roger da Silva¹,Stertz Estefana da Silva¹,Teixeira Clarissa Stefani²,Lopes Luis Felipe Dias¹

Affiliation:

1. Universidade Federal de Santa Maria Santa Maria Rio Grande do Sul Brazil

2. Universidade Federal de Santa Catarina Florianópolis Santa Catarina Brazil

Publisher

Wiley

Subject

Management, Monitoring, Policy and Law,Public Health, Environmental and Occupational Health,Pollution,Waste Management and Disposal

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/tqem.21906

Reference76 articles.

1. Associação Brasileira da Indústria de Panificação e Confeitaria – ABIP. (2020).Indicadores da Panificação e confeitaria Brasileira. Available at:https://www.abip.org.br/site/wp‐content/uploads/2021/01/Indicadores2020‐abip.pdf. Accessed: Sept 2021.

2. Evaluation of sustainable hydrogen production options using an advanced hybrid MCDM approach: A case study

3. Layout strategies for retail operations: A case study

4. The Role of Social Health and Demographic Factors in Bread Quality: An Ecological Study in Isfahan, Iran

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