TY  - JOUR 
AU  - Hernández Ramos, Pedro
AU  - Vivar Quintana, Ana María
AU  - Revilla Martín, Isabel
AU  - González Martín, María Inmaculada
AU  - Hernández Jiménez, Miriam
AU  - Martínez Martín, Iván
PY  - 2020
UR  - http://hdl.handle.net/10366/159988
AB  - [EN] Dry-cured ham is a high-quality product owing to its organoleptic characteristics. Sensory analysis is an essential part of assessing its quality. However, sensory assessment is a laborious process which implies the availability of a trained...
LA  - eng
PB  - MDPI
KW  - Cured ham quality
KW  - Artificial neural network (ANN)
KW  - Near infrared spectroscopy (NIR)
KW  - Sensory analysis
KW  - Calidad del jamón curado
KW  - Red neuronal artificial
KW  - Espectroscopía del infrarrojo cercano
KW  - Análisis sensorial
TI  - Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks
DO  - 10.3390/s20195624
T2  - Sensors
VL  - 20
M2  - 5624
ER  -