Sensory Characterization of Iberian Dry-Cured Loins by Using Check-All-That-Apply (CATA) Analysis and Multiple-Intake Temporal Dominance of Sensations (TDS)

por González-Mohino, Alberto, Ventanas, Sonia, Estévez, Mario, Olegario, Lary Souza
Publicado 2021

Monitoring the Processing of Dry Fermented Sausages with a Portable NIRS Device

por González-Mohino, Alberto, Pérez-Palacios, Trinidad, Antequera, Teresa, Ruiz-Carrascal, Jorge, Olegario, Lary Souza, Grassi, Silvia
Publicado 2020