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。
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.
出处
《中国调味品》
北大核心
2011年第2期87-88,120,共3页
China Condiment
关键词
醋
模糊数学法
感官评定
vinegar
fuzzy mathematics
sensory assessment
