A multi-criteria sensory assessment of Cucumis melo (L.) using fuzzy-Eckenrode and fuzzy-TOPSIS methods
The paper introduces a multi-criteria assessment system that can be used for sensory analysis by fuzzy-Eckenrode and fuzzy-TOPSIS methods. Respondents evaluated the sensory characteristics of Cucumis melo (L.), which included aroma, colour, taste, texture, and overall acceptance, after six days of s...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2019-10-01
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| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | http://jfrm.ru/files/archive/14/14.pdf |