{"id":9889,"date":"1996-01-01T00:00:00","date_gmt":"1996-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1996\/01\/01\/estudio-de-parametros-sensoriales-y-fisico-quimicos-implicados-en-la-calidad-del-jamon-iberico\/"},"modified":"1996-01-01T00:00:00","modified_gmt":"1996-01-01T00:00:00","slug":"estudio-de-parametros-sensoriales-y-fisico-quimicos-implicados-en-la-calidad-del-jamon-iberico","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/estudio-de-parametros-sensoriales-y-fisico-quimicos-implicados-en-la-calidad-del-jamon-iberico\/","title":{"rendered":"Estudio de parametros sensoriales y fisico-quimicos implicados en la calidad del jamon iberico"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Jorge Ruiz Carrascal <\/strong><\/h2>\n<p>El jamon de cerdo iberico es el mas apreciado de los productor carnicos espa\u00f1oles debido a su calidad sensorial. En este trabajo hemos realizado un estudio de los atributos sensoriales y de los parametros fisico-quimicos del jamon. Asi cmo de la influencia de la duracion del procesado y de las diferencias existentes en el propio jamon. Se ha observado que las diferencias en el propio jamon afectan fundamentalmente a los atributos del aspecto y a algunas variables fisico- quimicas relacionadas con el aspecto. Por otra parte la duracion del procesado influye sobre lo atributos del aroma y sobre variables fisico-quimicas relacionadas con el olor y sabor. Asi mismo, se ha comprobado que las caracteristicas mas relacionadas con la calidad del jamon son las referentes al aroma por lo que globalmente parece que la duracion del procesado tiene una mayor importancia sobre la calidad del jamon que las diferencias existentes dentro del propio jamon.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio de parametros sensoriales y fisico-quimicos implicados en la calidad del jamon iberico<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio de parametros sensoriales y fisico-quimicos implicados en la calidad del jamon iberico <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Jorge Ruiz Carrascal <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Extremadura<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1996<\/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>Carmen Garc\u00eda Gonz\u00e1lez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Justino Burgos Gonzalez <\/li>\n<li>Isabel Cambero Rodr\u00edguez (vocal)<\/li>\n<li> Fernandez Salguero Carretero Jos\u00e9 (vocal)<\/li>\n<li>Jos\u00e9 Mar\u00eda Zumalacarregui Rodriguez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Jorge Ruiz Carrascal El jamon de cerdo iberico es el mas apreciado de los productor carnicos espa\u00f1oles [&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 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