TY  - JOUR 
AU  - Facultad de Veterinaria
AU  - Vasconcelos, Lia
AU  - Dias, Luis G
AU  - Leite, Ana
AU  - Ferreira, Iasmin
AU  - Pereira, Etelvina
AU  - Bona, Evandro
AU  - Mateo Oyagüe, Javier
AU  - Rodrigues, Sandra
AU  - Teixeira, Alfredo
AU  - 
AU  - Tecnologia de los Alimentos
DA  - 2023
UR  - https://hdl.handle.net/10612/19956
AB  - [EN] This study involved a comprehensive examination of sensory attributes in dry-cured Bísaro loins, including odor, androsterone, scatol, lean color, fat color, hardness, juiciness, chewiness, flavor intensity and flavor persistence. An analysis of...
LA  - eng
PB  - MDPI
KW  - Tecnología de los alimentos
KW  - Consumers
KW  - Meat products
KW  - Bísaro breed
KW  - Food quality assessment
KW  - NIR analysis
KW  - Non-linear SVR models
TI  - Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?
DO  - 10.3390/FOODS12234335
T2  - Foods
VL  - 12
M2  - 4335
ER  -