2024-03-28T10:29:23Zhttps://gredos.usal.es/oai/requestoai: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
CC0 1.0 Universal
http://creativecommons.org/publicdomain/zero/1.0/
info:eu-repo/semantics/openAccess
Spanish dry ham
3309 Tecnología de Los Alimentos
Study of the correlations between different sampling points in Spanish dry-cured hams using sensory parameters and NIRS
info:eu-repo/semantics/conferenceObject
JUNTA DE CASTILLA Y LEON SA039P17