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| 模糊数学法在食醋感官评定中的应用 | |
| 引用本文： | 魏永义,王琼波,张莉,焦驼文,崔广.模糊数学法在食醋感官评定中的应用[J].中国调味品,2011,36(2). |
| 作者姓名： | 魏永义 王琼波 张莉 焦驼文 崔广 |
| 作者单位： | 1. 漯河医学高等专科学校,食品工程系,河南,漯河,462002 2. 双汇集团,河南,漯河,462000 3. 漯河市质量技术监督检测中心,河南,漯河,462000 |
| 摘 要： | 文章采用模糊数学法对不同月份的食醋感官质量进行了综合评定,结果表明,三种不同月份的食醋感官评定从高到低为:A>B>C. |
| 关 键 词： | 醋 模糊数学法 感官评定 |
Application of fuzzy mathematics in sensory assessment of vinegar |
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| WEI Yong-yi,WANG Qiong-bo,ZHANG Li,JIAO Tuo-wen,CUI Guang.Application of fuzzy mathematics in sensory assessment of vinegar[J].China Condiment,2011,36(2). | |
| Authors: | WEI Yong-yi WANG Qiong-bo ZHANG Li JIAO Tuo-wen CUI Guang |
| Affiliation: | WEI Yong-yi1,WANG Qiong-bo1,ZHANG Li2,JIAO Tuo-wen2,CUI Guang3(1.Department of Food Engineering,Luohe Medical College,Luohe 462002,China,2.Shineway Group,Luohe,Henan 462000,3.Luohe Quality and Technology Supervision Inspection Center,Luohe 462000,China) |
| Abstract: | In this paper,fuzzy mathematical methods were adopted to do the sensory evaluation of three vinegars produced in different months.The results showed that the analysis of sensory evaluation of three vinegar was ranked as follow: A > B > C. |
| Keywords: | vinegar fuzzy mathematics sensory assessment |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |