Mostrar el registro sencillo del ítem
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 |