Submission GuidelinesPublishing EthicsCopyright Statement Submitting Online
Home > Archive>Volume 17, Issue 3, 1998 >
PDF HTML XML Export Cite reminder
An Approach to Fuzzy Mathematice on Determining Rice Flavor Enhancement
DOI:
CSTR:
Author:
Affiliation:

Clc Number:

TS212.7

Fund Project:

  • Article
    • |
  • Figures
    • |
  • Metrics
    • |
  • Reference
    • |
  • Related
    • |
  • Cited by
    • |
  • Materials
    • |
  • Comments
    Abstract:

    The method of sensory evaluation of "scented" rice based on fuzzy mathematice was developed and then examined by with the technique of GC MS. It becomes one of main methods studyimg on rice flavor.

    Reference
    Related
    Cited by
Get Citation

Mao Jinsheng Shi Hantang Zhu Ninghong. An Approach to Fuzzy Mathematice on Determining Rice Flavor Enhancement[J]. Journal of Food Science and Biotechnology,1998,17(3).

Copy
Related Videos

Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:
  • Revised:
  • Adopted:
  • Online:
  • Published:
Article QR Code

Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China  PostCode：214122

Phone：0510-85913526  E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

WeChat

Mobile website