摘要
运用模糊数学综合评定方法对不同初始条件下泡制的成熟泡菜的感官评定结果进行分析,得出了泡制泡菜的适宜初始条件为食盐含量6%,pH4.4的结论。
In the chosen method sensory paper, different initial in pickle-making. of fuzzy mathematics evaluation of pickles, conditions were By combining the and the results of it＇s found out that the optimal initial condition was： 6% salt and pH 4.4.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第9期96-97,100,共3页
Science and Technology of Food Industry
基金
四川省应用基础研究项目(03JY29-068-2)
关键词
模糊数学
泡菜
感官评定
fuzzy mathematics
pickle
sensory evaluation
