摘要
采用模糊数学法对不同系列的烧鸡感官质量进行综合评定,结果表明,三种不同系列的烧鸡感官评定级别从高到低为:A>B>C。
Fuzzy mathematical methods were adopted to conduct sensory evaluation of different roast chicken in this paper.The results showed that the levels of sensory evaluation of three chickens were ranked as follow： ABC.
出处
《肉类工业》
2011年第10期18-19,共2页
Meat Industry
关键词
烧鸡
模糊数学法
感官评定
roast chicken
fuzzy mathematical methods
sensory evaluation
