食品科学 ›› 2004, Vol. 25 ›› Issue (7): 42-47.
• 基础研究 • 上一篇 下一篇
霍红
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HUO Hong
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摘要: 食品的感官评价对于企业的综合竞争能力有着极其重要的作用,通过正确地建立和运用感官质量评价模型,企业可以找出自身的优势与薄弱环节,从而调整产品性能,以增强企业的竞争能力。
关键词: 食品, 感官质量, CSI模型, 参数估计, 模型检验
Abstract: The sensory evaluation of food is more important to the enterprise, especially to the comprehensive capability ofcompetition in the market. By establishing and using accurately the model of the quality of sensory evaluation about the food,the food enterprise could find the advantages and disadvantages on itself, and adjust the business to the market. To do so, we couldimprove the synthetically abilities according to the inconstant change in the market of the enterprise itself.
Key words: food, quality of sensory, model of CSI, parametric estimation, model inspection
霍红. 食品感官质量满意体系的模型研究[J]. 食品科学, 2004, 25(7): 42-47.
HUO Hong. Study on Quality Model of Food Sensory Evaluation[J]. FOOD SCIENCE, 2004, 25(7): 42-47.
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