Emotional responses to the consumption of dry-cured hams by Spanish consumers: A temporal approach.
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DOI: 10.1016/j.meatsci.2018.11.015
Abstract: The objective of this study was to describe for the first time the emotional responses during the consumption of three types of Spanish dry-cured hams, namely, 'Iberian', 'Serrano' and 'Curado'. Moreover, dynamic sensory techniques such… read more here.
Keywords: emotional responses; consumption dry; dry cured; cured hams ... See more keywords