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Titolo
Influence of sampling procedure and presentation on the sensory parameters of spanish dry-cured ham
Autor(es)
Soggetto
Spanish dry ham
Sensorial analysis
Clasificación UNESCO
3309 Tecnología de Los Alimentos
Fecha de publicación
2018
Resumen
[EN]The type of the packaging and even more the sample preparation have influence in the parameters that are relevant for Iberian dry-cured ham description and should be taken into account in its sensory analysis
URI
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