2026-09-15T04:49:16Zhttps://gredos.usal.es/oai/requestoai:gredos.usal.es:10366/1402142024-02-14T08:46:34Zcom_10366_137028com_10366_4512com_10366_3823com_10366_4350com_10366_4349com_10366_3946col_10366_140206col_10366_4356
Gestión del Repositorio Documental de la Universidad de Salamanca
author
Revilla Martín, Isabel
author
Martínez Martín, Iván
author
Vivar Quintana, Ana María
author
González Martín, María Inmaculada
author
Hernández Ramos, Pedro
2019-10-30T09:27:10Z
2019-10-30T09:27:10Z
2019
http://hdl.handle.net/10366/140214
[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
eng
CC0 1.0 Universal
Cured ham
PDO
Sensory panel
Sensorial analysis
Validation of a sensory panel for “Jamón de Guijuelo” PDO cured- ham qualification
info:eu-repo/semantics/conferenceObject
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URL
https://gredos.usal.es/bitstream/10366/140214/1/Jam%c3%b3n%20de%20Guijuelo%20Edimburgo.pdf
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Jamón de Guijuelo Edimburgo.pdf
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https://gredos.usal.es/bitstream/10366/140214/2/Jam%c3%b3n%20de%20Guijuelo.pdf
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Jamón de Guijuelo.pdf
URL
https://gredos.usal.es/bitstream/10366/140214/9/Jam%c3%b3n%20de%20Guijuelo%20Edimburgo.pdf.txt
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Jamón de Guijuelo Edimburgo.pdf.txt
URL
https://gredos.usal.es/bitstream/10366/140214/11/Jam%c3%b3n%20de%20Guijuelo.pdf.txt
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Jamón de Guijuelo.pdf.txt