2026-09-16T08:14:24Zhttps://gredos.usal.es/oai/request

oai:gredos.usal.es:10366/1402212024-02-14T08:51:57Zcom_10366_137028com_10366_4512com_10366_3823col_10366_140206

Influence of sampling procedure and presentation on the sensory parameters of spanish dry-cured ham Revilla Martín, Isabel Vivar Quintana, Ana María González Martín, María Inmaculada Martínez Martín, Iván Spanish dry ham Sensorial analysis 3309 Tecnología de Los Alimentos [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 2019-10-30T12:10:46Z 2019-10-30T12:10:46Z 2018 info:eu-repo/semantics/conferenceObject http://hdl.handle.net/10366/140221 eng JUNTA DE CASTILLA Y LEON SA039P17 CC0 1.0 Universal http://creativecommons.org/publicdomain/zero/1.0/ info:eu-repo/semantics/openAccess https://gredos.usal.es/bitstream/10366/140221/7/POSTER%20isabel.pdf.jpg Hispana TEXT http://creativecommons.org/publicdomain/zero/1.0/ Gredos. Repositorio Documental de la Universidad de Salamanca http://hdl.handle.net/10366/140221