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Sensory quality control of dry-cured ham: A comprehensive methodology for sensory panel qualification and method

Antonio González-Casado1, Ana María Jiménez-Carvelo1, Luis Cuadros-Rodríguez1

  • 1Department of Analytical Chemistry, University of Granada, c/ Fuentenueva, s.n. E-18071 Granada, Spain.

Meat Science
|December 12, 2018
PubMed

Keywords:
Dry-cured hamPanel qualificationSensory analysisSensory panel

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