Application of fuzzy mathematic evaluation in the optimization of stewed pork processing
Fuzzy mathematic evaluation model was introduced to optimize the process of stewed pork. As five key factors, colour, texture and mouthfeel of the stewed pork, taste and odour of the soup were on weight analysis based on sensory evaluation, and the integrated assessment system was established. On th...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2011-09-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2011.05.016 |
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