摘要
将模糊数学理论及其分析方法应用于果汁饮料配方研制的感官评比 ,旨在使感官评比更科学、合理和客观。
The theory and analyzing methods of fuzzy mathematics were applied to sensory evaluation in the determination of juice drink formulas with a view of making the evaluation more rational, reasonable and objective.
出处
《饮料工业》
2001年第4期12-14,共3页
Beverage Industry
