Art

J-GLOBAL ID：201702235868465678   Reference number：17A0169675

Application of fuzzy comprehensive evaluation in sensory analysis of yak meat

ファジィ総合評価法によるMao牛肉の官能評価への応用【JST・京大機械翻訳】

Author (8)： Han Dongjie (Institute of Animal Science,Chinese Academy of Agricultural Science) ,  Bao Gaoliang (Institute of Animal Science,Chinese Academy of Agricultural Science) ,  Liu Yana (Institute of Animal Science,Chinese Academy of Agricultural Science) ,  Sun Baozhong (Institute of Animal Science,Chinese Academy of Agricultural Science) ,  Zhang Li (Institute of Animal Science,Chinese Academy of Agricultural Science) ,  Xie Peng (Institute of Animal Science,Chinese Academy of Agricultural Science) ,  Li Haipeng (Institute of Animal Science,Chinese Academy of Agricultural Science) ,  Yu Qunli (College of Food Science and Engineering,Gansu Agricultural University)
Material： Shipin Gongye Keji  (Science and Technology of Food Industry)
Volume： 37  Issue： 15  Page： 283-286  Publication year： 2016 
JST Material Number： C2152A  ISSN： 1002-0306  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： The fuzzy comprehensive evalua...

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Thesaurus term： coefficient of viscosity ,  quality ,  consumer ,  elasticity (mechanical property) ,  *beef ,  boiling (heating) ,  *sensory test ,  multiplication (algebra) ,  Bison ,  coefficient ,  transport coefficient ,  degree ,  mechanical property ,  *meat
Semi thesaurus term： スコア , 【Automatic Indexing@JST】

Author keywords (3)： yak ,  fuzzy comprehensive evaluation ,  sensory evaluation

JST classification (1)： Food quality  (FJ01040F)

Terms in the title (5)： ファジィ総合評価 ,  MAO ,  牛肉 ,  官能評価 ,  応用