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| dc.contributor.author | Revilla Martín, Isabel | |
| dc.contributor.author | Vivar Quintana, Ana María | |
| dc.contributor.author | González Martín, María Inmaculada | |
| dc.contributor.author | Martínez Martín, Iván | |
| dc.date.accessioned | 2019-10-30T12:10:46Z | |
| dc.date.available | 2019-10-30T12:10:46Z | |
| dc.date.issued | 2018 | |
| dc.identifier.uri | http://hdl.handle.net/10366/140221 | |
| dc.description.abstract | [EN]The type of the packaging and even more the sample preparation have influence in the parameters that are relevant for Iberian dry-cured ham description and should be taken into account in its sensory analysis | |
| 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.subject | Sensorial analysis | |
| dc.title | Influence of sampling procedure and presentation on the sensory parameters of spanish dry-cured ham | 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 |
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Excepto si se señala otra cosa, la licencia del ítem se describe como CC0 1.0 Universal