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Researchers produce the first scientific publication in the world describing how to create and validate a “sensory analysis” panel for Spanish dry-cured ham

Researchers from the University of Granada have produced robust evaluation parameters for category scales used in assessing the sensory attributes of Spanish dry-cured ham, such as its saltiness, the sheen of the fat, and marbling, among others. This sensory panel, similar to those that have long existed for other food and drink products such as… Seguir Leyendo Researchers produce the first scientific publication in the world describing how to create and validate a “sensory analysis” panel for Spanish dry-cured ham