2024-03-28T19:21:09Zhttps://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
2019-10-30T09:27:10Z
urn:hdl:10366/140214
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
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