TY  - JOUR 
AU  - Revilla Martín, Isabel
AU  - Vivar Quintana, Ana María
AU  - González Martín, María Inmaculada
AU  - Hernández-Jiménez, Miriam
AU  - Martínez-Martín, Iván
AU  - Hernández Ramos, Pedro
PY  - 2020
UR  - http://hdl.handle.net/10366/159989
AB  - [EN] For Protected Geographical Indication (PGI)-labeled products, such as the dry-cured beef meat “cecina de León”, a sensory analysis is compulsory. However, this is a complex and time-consuming process. This study explores the viability of using...
LA  - eng
PB  - MDPI
KW  - Chemometry
KW  - Dry meat
KW  - Artificial neural networks
KW  - Organoleptic parameters
KW  - Prediction
KW  - Near-infrared spectroscopy (NIR)
KW  - Espectroscopía del infrarrojo cercano
KW  - Quimiometría
KW  - Carne seca
KW  - Redes neuronales artificiales
KW  - Parámetros organolépticos
KW  - Predicción
KW  - Protected geographical indication distinguishing (PGI)
KW  - Indicación geográfica protegida
TI  - NIR Spectroscopy for Discriminating and Predicting the Sensory Profile of Dry-Cured Beef “Cecina”
DO  - 10.3390/s20236892
T2  - Sensors
VL  - 20
M2  - 6892
ER  -