Sensory analysis challenges for the "Chorizo Zamorano" dry sausage Quality Appellation

Título

dc.contributor.author	Revilla Martín, Isabel
dc.contributor.author	Vivar Quintana, Ana María
dc.contributor.author	Martínez Martín, Inmaculada
dc.contributor.author	Hernández Ramos, Pedro
dc.contributor.author	Esteban Sánchez, Laura
dc.date.accessioned	2019-10-30T09:18:03Z
dc.date.available	2019-10-30T09:18:03Z
dc.date.issued	2019
dc.identifier.uri	http://hdl.handle.net/10366/140212
dc.description.abstract	[EN]In order to study this aspect the sensory evaluation of dry sausages from eight manufacturers with the “Chorizo Zamorano” Quality Appellation over the last 10 years was evaluated
dc.format.mimetype	application/pdf
dc.language.iso	eng	es_ES
dc.rights	CC0 1.0 Universal	*
dc.rights.uri	http://creativecommons.org/publicdomain/zero/1.0/	*
dc.subject	Chorizo Zamorano	es_ES
dc.subject	Análisis sensorial	es_ES
dc.subject	Sensorial analysis
dc.title	Sensory analysis challenges for the "Chorizo Zamorano" dry sausage Quality Appellation	es_ES
dc.type	info:eu-repo/semantics/conferenceObject	es_ES
dc.subject.unesco	33 Ciencias tecnológicas	es_ES
dc.subject.unesco	3309 Tecnología de Los Alimentos	es_ES
dc.relation.projectID	JUNTA DE CASTILLA Y LEON SA039P17	es_ES
dc.rights.accessRights	info:eu-repo/semantics/openAccess	es_ES