《食品感官评价》是2007年化学工业出版社出版的图书，作者是祝美云。
采用模糊数学综合评判法对4种采用不同工艺制备的发芽糙米食品进行了感官评价。
Fuzzy mathematics comprehensive evaluation method was applied to carry out a sensory evaluation of sprouted brown rice food made through 4 technological processes.
通过对苦荞芝麻羹的感官评价，说明模糊数学综合评价方法是苦荞麦食品研究中进行感官评价的较好方法。
Tartarian Buckwheat sesame soup was assessed by Fuzzy Mathematical Comprehensive Evaluation which is a good method of assessing Tartarian Buckwheat food.
本文首先通过对油炸食品脆性的感官评定值与峰力值的测定和分析，确定了以感官评定为主、仪器分析值为参照的脆性评价方法。
Firstly to establish a reasonable crispness evaluation system after correlate analyses of sensory test and penetrometry test , and decided to select sensory test value as the main test index.
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