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    請使用永久網址來引用或連結此文件: http://tkuir.lib.tku.edu.tw:8080/dspace/handle/987654321/109379

    題名: Mathematical Computation of Fuzzy Statistics for Sensory Evaluation
    作者: Santhakumaran, A.;Abirami, C. V. Kavitha
    關鍵詞: Fuzzy set;fuzzification;de-fuzzification;performance measures;hedonic scale
    日期: 2016
    上傳時間: 2017-01-17 11:12:19 (UTC+8)
    出版者: 淡江大學出版中心
    摘要: 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.
    關聯: International Journal of Information and Management Sciences 27 (1), pp.73-85
    DOI: 10.6186/IJIMS.2016.27.1.5
    顯示於類別:[資訊與管理科學期刊] 第27卷第1期


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