| 用模糊数学与数理统计方法评价绿豆糕的品质 |
| |
| 引用本文： | 崔群法,李光海. 用模糊数学与数理统计方法评价绿豆糕的品质[J]. 河南工业大学学报(自然科学版), 2006, 27(2): 70-73 |
| |
| 作者姓名： | 崔群法 李光海 |
| |
| 作者单位： | 安阳师范学院,数学系,河南,安阳,455000 |
| |
| 摘 要： | 应用模糊数学方法综合评判绿豆糕产品的感官质量,然后运用回归分析方法对主要因素进行了分析,从而控制产品的质量.
|
| 关 键 词： | 绿豆糕 感官质量 模糊关系 正交试验 回归分析 |
| 文章编号： | 1673-2383(2006)02-0070-04 |
| 修稿时间： | 2005-11-07 |
THE IMPROVEMENT OF THE QUALITY OF MUNG BEAN CAKE WITH MATHEMATICAL STATISTICS AND FUZZY MATHEMATICS METHODS |
| |
| CUI Qun-fa,LI Guang-hai. THE IMPROVEMENT OF THE QUALITY OF MUNG BEAN CAKE WITH MATHEMATICAL STATISTICS AND FUZZY MATHEMATICS METHODS[J]. Journal of Henan University of Technology Natural Science Edition, 2006, 27(2): 70-73 |
| |
| Authors: | CUI Qun-fa LI Guang-hai |
| |
| Abstract: | The sensory quality of mung bean cakes is evaluated synthetically with fuzzy mathematics.The major factors are analyzed with regression analysis to control the quality of the product. |
| |
| Keywords: | mung bean cake sensory quality fuzzy relation orthogonal test regression analysis |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
