dc.contributor.author | Revilla Martín, Isabel | |
dc.contributor.author | Hernández Ramos, Pedro | |
dc.contributor.author | González Martín, María Inmaculada | |
dc.contributor.author | Vivar Quintana, Ana María | |
dc.contributor.author | Martínez Martín, Iván | |
dc.date.accessioned | 2019-10-30T09:23:49Z | |
dc.date.available | 2019-10-30T09:23:49Z | |
dc.date.issued | 2019 | |
dc.identifier.uri | http://hdl.handle.net/10366/140213 | |
dc.description.abstract | [EN]Spanish Iberico dry-cured ham is a very popular meat product owing to its sensory profile, its nutritional quality and long shelf life. Ibérico ham represent a large part of the meat products hosted under Quality Distinctions in Spanish market and stands out among the masa high-quality product of increasing economic relevance. To assure the quality of these products their sensory analysis according to the ISO17025 norm is compulsory. | |
dc.format.mimetype | application/pdf | |
dc.language.iso | eng | es_ES |
dc.rights | CC0 1.0 Universal | * |
dc.rights.uri | http://creativecommons.org/publicdomain/zero/1.0/ | * |
dc.subject | Neural Networks | es_ES |
dc.subject | Cured ham | es_ES |
dc.subject | NIR technology | es_ES |
dc.subject | Sensorial analysis | es_ES |
dc.title | Study of the feasibility of using Near Infrared Spectroscopy and neural networks for predicting iberico dry cured ham sensory attributes | es_ES |
dc.type | info:eu-repo/semantics/conferenceObject | es_ES |
dc.subject.unesco | 33 Ciencias tecnológicas | es_ES |
dc.subject.unesco | 3309 Tecnología de Los Alimentos | es_ES |
dc.relation.projectID | JUNTA DE CASTILLA Y LEON SA039P17 | es_ES |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es_ES |
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