{"id":82147,"date":"2000-01-01T00:00:00","date_gmt":"2000-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/evaluacion-del-chorizo-gallego-mediante-analisis-sensorial-y-parametros-fisico-quimicos-relacionados\/"},"modified":"2000-01-01T00:00:00","modified_gmt":"2000-01-01T00:00:00","slug":"evaluacion-del-chorizo-gallego-mediante-analisis-sensorial-y-parametros-fisico-quimicos-relacionados","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/evaluacion-del-chorizo-gallego-mediante-analisis-sensorial-y-parametros-fisico-quimicos-relacionados\/","title":{"rendered":"Evaluacion del chorizo gallego mediante analisis sensorial y parametros  fisico-quimicos relacionados."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Encarnacion Fernandez Fernandez <\/strong><\/h2>\n<p>Este trabajo representa la primeta tesis realizada con un panel de catadores especializado en la evaluaci\u00f3n sensorial de productos c\u00e1rnicos y constituye un amplio estudio sobre uno de los productos crudos-curados m\u00e1s importantes de galicia: el chorizo gallego.  durante los cuatro a\u00f1os que dur\u00f3 el estudio se evaluaron las modificaciones organol\u00e9pticas y fisico-quimicas a lo largo de todo el proceso de elaboraci\u00f3n del chorizo gallego. As\u00edmismo, se estudiaron las caracter\u00edsticas sensoriales de este producto a lo largo del tiempo, tras la aplicaci\u00f3n de diferentes m\u00e9todos de conservaci\u00f3n. Los m\u00e9todos aplicados fueron el envasado a vac\u00edo, la inmersi\u00f3n (en aceite de girasol, aceite de oliva y grasa de cerdo), las bajas temperaturas (refigeraci\u00f3n y congelaci\u00f3n) y el envasado en atm\u00f3sferas modificadas.  este estudio pudo llevarse a cabo gracias a los integrantes del panel de catadores que deseinterasadamente asist\u00edan una vez por semana a la facultad para la realizaci\u00f3n de las sesiones de cata. igualmente, se cont\u00f3 con la colaboraci\u00f3n de eleboradores de chorizo gallego de la provincia de lugo y con la concesi\u00f3n de un proyecto de investigaci\u00f3n financiado por la xunta de galicia.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Evaluacion del chorizo gallego mediante analisis sensorial y parametros  fisico-quimicos relacionados.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Evaluacion del chorizo gallego mediante analisis sensorial y parametros  fisico-quimicos relacionados. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Encarnacion Fernandez Fernandez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Santiago de compostela<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/2000<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li> Vazquez Oderiz M. Lourdes<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jes\u00fas Simal lozano <\/li>\n<li> Roca roca Jos\u00e9 Mar\u00eda (vocal)<\/li>\n<li>roberto Paseiro losada (vocal)<\/li>\n<li>elvira Costell iba\u00f1ez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Encarnacion Fernandez Fernandez Este trabajo representa la primeta tesis realizada con un panel de catadores especializado en [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[8119,332,4526,977,1594],"tags":[27408,123332,2583,174908,174907,174906],"class_list":["post-82147","post","type-post","status-publish","format-standard","hentry","category-aroma-y-sabor","category-ciencias-tecnologicas","category-conservacion-de-alimentos","category-santiago-de-compostela","category-tecnologia-de-los-alimentos","tag-elvira-costell-ibanez","tag-encarnacion-fernandez-fernandez","tag-jesus-simal-lozano","tag-roberto-paseiro-losada","tag-roca-roca-jose-maria","tag-vazquez-oderiz-m-lourdes"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/82147","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=82147"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/82147\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=82147"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=82147"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=82147"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}