کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2452056 | 1109704 | 2006 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Interlaboratory evaluation of dry-cured hams (from France and Spain) by assessors from two different nationalities
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Interlaboratory evaluation of dry-cured hams (from France and Spain) by assessors from two different nationalities Interlaboratory evaluation of dry-cured hams (from France and Spain) by assessors from two different nationalities](/preview/png/2452056.png)
چکیده انگلیسی
Two panels of assessors from France and Spain assessed 41 dry-cured hams from diverse geographical origins, pig breedings and feedings. Univariate (Kolmogorov–Smirnov test and t-test) and multivariate (canonical correlation and principal component analysis) statistical procedures have been used to explain the agreement and disagreement between panels evaluating similar and dissimilar sensory attributes quantified with a 9-points structure scale. The results pointed out that there were basic agreements between panels, although some disagreements were detected in mould, acorn and crust attributes. The classification of Iberian and white dry-cured hams and the sensory attributes that characterise them are also displayed.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 73, Issue 3, July 2006, Pages 521–528
Journal: Meat Science - Volume 73, Issue 3, July 2006, Pages 521–528
نویسندگان
Diego L. García-González, Pedro Roncales, Irene Cilla, Sara del Río, Jean P. Poma, Ramón Aparicio,