Validation of a sensory panel for “Jamón de Guijuelo” PDO cured- ham qualification

Título

dc.contributor.author	Revilla Martín, Isabel
dc.contributor.author	Martínez Martín, Iván
dc.contributor.author	Vivar Quintana, Ana María
dc.contributor.author	González Martín, María Inmaculada
dc.contributor.author	Hernández Ramos, Pedro
dc.date.accessioned	2019-10-30T09:27:10Z
dc.date.available	2019-10-30T09:27:10Z
dc.date.issued	2019
dc.identifier.uri	http://hdl.handle.net/10366/140214
dc.description.abstract	[EN]The aim of this work was to validate the sensory panel of Food Technology Area, that is formed by experienced panelists in QDA analysis according with the method proposed by Elortondo et al., (2006) after they were trained to evaluate Iberian cured-ham
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	Cured ham	es_ES
dc.subject	PDO	es_ES
dc.subject	Sensory panel	es_ES
dc.subject	Sensorial analysis
dc.title	Validation of a sensory panel for “Jamón de Guijuelo” PDO cured- ham qualification	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