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    Please use this identifier to cite or link to this item: http://tkuir.lib.tku.edu.tw:8080/dspace/handle/987654321/109379

    Title: Mathematical Computation of Fuzzy Statistics for Sensory Evaluation
    Authors: Santhakumaran, A.;Abirami, C. V. Kavitha
    Keywords: Fuzzy set;fuzzification;de-fuzzification;performance measures;hedonic scale
    Date: 2016
    Issue Date: 2017-01-17 11:12:19 (UTC+8)
    Publisher: 淡江大學出版中心
    Abstract: Sensory evaluation is an essential need for accepting processed food products having
    desired quality specifications. Human perceived sensation depends on physiological and physical properties of food as well as demographic characters of consumers. In this paper, a mathematical computation method of fuzzy statistics for sensory evaluation is proposed. It illustrates the quality of sensory variables such as color, texture, flavor, taste etc. of a product with consumers’ demographic characters on a hedonic scale.
    Relation: International Journal of Information and Management Sciences 27 (1), pp.73-85
    DOI: 10.6186/IJIMS.2016.27.1.5
    Appears in Collections:[資訊與管理科學期刊] 第27卷第1期

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