Interlaboratory evaluation of dry-cured hams (from France and Spain) by assessors from two different nationalities

Author:

García-González Diego L.,Roncales Pedro,Cilla Irene,del Río Sara,Poma Jean P.,Aparicio Ramón

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. Sensory wheel: a statistical technique for comparing QDA panels – application to virgin olive oil;Aparicio;Journal of the Science Food and Agriculture,1995

2. Relationship between volatile compounds and sensory attributes by statistical sensory wheel;Aparicio;Journal of American Oil Chemists’ Society,1996

3. Boletín Oficial del Estado (BOE) (2001). Real Decreto 1083/2001 por el que se aprueba la norma de calidad para el jamón ibérico, paleta ibérica y caña de lomo ibérico elaborados en España (pp. 37830–37833). Madrid, Spain.

4. Relations between compositional traits and sensory qualities of French dry-cured ham;Buscailhon;Meat Science,1994

5. Sensory characteristics of Iberian ham: influence of rearing system and muscle location;Cava;Food Science and Technology International,2000

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