2026-09-14T10:11:48Zhttps://gredos.usal.es/oai/request

oai:gredos.usal.es:10366/1402202024-02-14T08:57:58Zcom_10366_137028com_10366_4512com_10366_3823col_10366_140206

Revilla Martín, Isabel González Martín, María Inmaculada Vivar Quintana, Ana María Martínez Martín, Iván 2019-10-30T12:07:19Z 2019-10-30T12:07:19Z 2018 http://hdl.handle.net/10366/140220 [EN]There are some significant correlations among sensory parameters and also between NIR spectra of the center and the point part of dry-cured ham.These result suggest that it could be possible to determine the sensory characteristics of the center part using the sensory analysis of the point. On the other hand, sensory and NIR analysis show that fat and proteins are the main responsible of the sensory characteristics of this product. eng http://creativecommons.org/publicdomain/zero/1.0/ info:eu-repo/semantics/openAccess CC0 1.0 Universal Spanish dry ham Study of the correlations between different sampling points in Spanish dry-cured hams using sensory parameters and NIRS info:eu-repo/semantics/conferenceObject