The fuzzy set theory: a helpful tool for the estimation of sensory properties of crusting sausage appearance by a single expert

Author: Ioannou I.   Perrot N.   Hossenlopp J.   Mauris G.   Trystram G.  

Publisher: Elsevier

ISSN: 0950-3293

Source: Food Quality and Preference, Vol.13, Iss.7, 2002-10, pp. : 589-595

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract