Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?

Copyright: © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).

Bibliographic Details
Authors: Vasconcelos, Lia, Dias, Luis G, Leite, Ana, Ferreira, Iasmin, Pereira, Etelvina, Bona, Evandro, Mateo Oyagüe, Javier, Rodrigues, Sandra, Teixeira, Alfredo
Format: article
Status:Published version
Publication Date:2023
Country:España
Institution:Universidad Rey Juan Carlos
Repository:BULERIA. Repositorio Institucional de la Universidad de León
OAI Identifier:oai:buleria.unileon.es:10612/19956
Online Access:https://www.mdpi.com/2304-8158/12/23/4335
https://hdl.handle.net/10612/19956
Access Level:Open access
Keyword:Tecnología de los alimentos
Consumers
Meat products
Bísaro breed
Food quality assessment
NIR analysis
Non-linear SVR models
3309 Tecnología de Los Alimentos
Description
Summary:Copyright: © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).

Similar Items