食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
1期
26-27
,共2页
胡凯%张晓辉%宋雷生%杨积东
鬍凱%張曉輝%宋雷生%楊積東
호개%장효휘%송뢰생%양적동
鸡肉香精%模糊数学法%感官评定
鷄肉香精%模糊數學法%感官評定
계육향정%모호수학법%감관평정
chicken flavor%fuzzy mathematics%sensory assessment
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。
採用模糊數學法對鷄肉香精的感官質量進行綜閤評定，結果錶明，一種鷄肉香精的綜閤評定級彆為優，該方法能客觀的做齣評價結論。
채용모호수학법대계육향정적감관질량진행종합평정，결과표명，일충계육향정적종합평정급별위우，해방법능객관적주출평개결론。
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.
