Study of the correlations between different sampling points in Spanish dry-cured hams using sensory parameters and NIRS

Título

dc.contributor.author	Revilla Martín, Isabel
dc.contributor.author	González Martín, María Inmaculada
dc.contributor.author	Vivar Quintana, Ana María
dc.contributor.author	Martínez Martín, Iván
dc.date.accessioned	2019-10-30T12:07:19Z
dc.date.available	2019-10-30T12:07:19Z
dc.date.issued	2018
dc.identifier.uri	http://hdl.handle.net/10366/140220
dc.description.abstract	[EN]There are some significant correlations among sensory parameters and also between NIR spectra of the center and the point part of dry-cured ham.These result suggest that it could be possible to determine the sensory characteristics of the center part using the sensory analysis of the point. On the other hand, sensory and NIR analysis show that fat and proteins are the main responsible of the sensory characteristics of this product.
dc.language.iso	eng	es_ES
dc.rights	CC0 1.0 Universal	*
dc.rights.uri	http://creativecommons.org/publicdomain/zero/1.0/	*
dc.subject	Spanish dry ham	es_ES
dc.title	Study of the correlations between different sampling points in Spanish dry-cured hams using sensory parameters and NIRS	es_ES
dc.type	info:eu-repo/semantics/conferenceObject	es_ES
dc.subject.unesco	3309 Tecnología de Los Alimentos
dc.relation.projectID	JUNTA DE CASTILLA Y LEON SA039P17	es_ES
dc.rights.accessRights	info:eu-repo/semantics/openAccess	es_ES