Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks

Dry-cured ham is a high-quality product owing to its organoleptic characteristics. Sensory analysis is an essential part of assessing its quality. However, sensory assessment is a laborious process which implies the availability of a trained tasting panel. The aim of this study was the prediction of...

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Detalles Bibliográficos
Autores principales: Hernández-Ramos, Pedro, Vivar-Quintana, Ana María, Revilla, Isabel, González-Martín, María Inmaculada, Hernández-Jiménez, Miriam, Martínez-Martín, Iván
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7584045/
https://www.ncbi.nlm.nih.gov/pubmed/33019622
http://dx.doi.org/10.3390/s20195624

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7584045/
https://www.ncbi.nlm.nih.gov/pubmed/33019622
http://dx.doi.org/10.3390/s20195624

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