Fuzzy mathematics comprehensive evaluation method was applied to carry out a sensory evaluation of sprouted brown rice food made through 4 technological processes.

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。

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He includes more than 50 solved problems drawn from key areas of food science, namely food microbiology, food chemistry, sensory evaluation, statistical quality control, and food engineering.

从关键得出食品科学的领域，他包括超过50个解决的问题，即食品微生物学，食品化学，感觉评估，统计质量控制和食品工程。

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The paper introduce building texture in new food product development, and also introduce sensory evaluation and instrumental analysis of food texture in the process of research and development.

介绍了在新产品开发中食品质构的构建，以及开发过程中食品质构的感官评判和仪器分析，并讨论了感官评判结果与仪器分析数据的相关性。

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