Influence of sampling procedure and presentation on the sensory parameters of spanish dry-cured ham

Título

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