2026-09-17T03:11:44Zhttps://gredos.usal.es/oai/request

oai: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

Validation of a sensory panel for “Jamón de Guijuelo” PDO cured- ham qualification Revilla Martín, Isabel Martínez Martín, Iván Vivar Quintana, Ana María González Martín, María Inmaculada Hernández Ramos, Pedro Cured ham PDO Sensory panel Sensorial analysis [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 2019-10-30T09:27:10Z 2019-10-30T09:27:10Z 2019-10-30T09:27:10Z 2019 info:eu-repo/semantics/conferenceObject http://hdl.handle.net/10366/140214 eng JUNTA DE CASTILLA Y LEON SA039P17 http://creativecommons.org/publicdomain/zero/1.0/ info:eu-repo/semantics/openAccess CC0 1.0 Universal