2026-09-14T20:16:53Zhttps://gredos.usal.es/oai/request

oai:gredos.usal.es:10366/1402132024-02-14T08:45:02Zcom_10366_137028com_10366_4512com_10366_3823com_10366_4350com_10366_4349com_10366_3946col_10366_140206col_10366_4356

Revilla Martín, Isabel Hernández Ramos, Pedro González Martín, María Inmaculada Vivar Quintana, Ana María Martínez Martín, Iván 2019-10-30T09:23:49Z 2019-10-30T09:23:49Z 2019 http://hdl.handle.net/10366/140213 [EN]Spanish Iberico dry-cured ham is a very popular meat product owing to its sensory profile, its nutritional quality and long shelf life. Ibérico ham represent a large part of the meat products hosted under Quality Distinctions in Spanish market and stands out among the masa high-quality product of increasing economic relevance. To assure the quality of these products their sensory analysis according to the ISO17025 norm is compulsory. application/pdf eng CC0 1.0 Universal http://creativecommons.org/publicdomain/zero/1.0/ info:eu-repo/semantics/openAccess Neural Networks Cured ham NIR technology Sensorial analysis 33 Ciencias tecnológicas 3309 Tecnología de Los Alimentos Study of the feasibility of using Near Infrared Spectroscopy and neural networks for predicting iberico dry cured ham sensory attributes info:eu-repo/semantics/conferenceObject JUNTA DE CASTILLA Y LEON SA039P17