摘要
采用模糊数学法对鸡肉香精的感官质量进行综合评定,结果表明,一种鸡肉香精的综合评定级别为优,该方法能客观的做出评价结论。
This paper synthetically evaluated by fuzzy mathematics method to the sensory quality of chicken flavor, The results from the experiments showed that the synthetical evaluation of a chicken flavor is excellent. This method can make an objective evaluation result.
出处
《食品研究与开发》
CAS
北大核心
2015年第1期26-27,共2页
Food Research and Development
关键词
鸡肉香精
模糊数学法
感官评定
chicken flavor
fuzzy mathematics
sensory assessment
