淡江大學機構典藏:Item 987654321/109379
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    题名: Mathematical Computation of Fuzzy Statistics for Sensory Evaluation
    作者: Santhakumaran, A.;Abirami, C. V. Kavitha
    关键词: Fuzzy set;fuzzification;de-fuzzification;performance measures;hedonic scale
    日期: 2016
    上传时间: 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
    显示于类别:[資訊與管理科學期刊] 第27卷第1期

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