| 鲢鱼脆片的研制和质量评定 |
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| 引用本文： | 杨鸣玉.鲢鱼脆片的研制和质量评定[J].广东海洋大学学报,1992(2). |
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| 作者姓名： | 杨鸣玉 |
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| 作者单位： | 湛江水产学院食品加工系 |
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| 摘 要： | 以鲢鱼肉和淀粉为主要原料,通过加工处理而制成鲢鱼脆片;并利用试制的产品资料和根据模糊数学综合评判原理,建立鲢鱼脆片质量评判数学模式,借助它可找出质量好的最佳生产工艺。
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| 关 键 词： | 鲢鱼 研制 模糊子集 模式 |
PROCESSES AND QUALITY EVALUATION ON CRISP FISH PACKING OF SILVER CARP |
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| Yang Mingyu.PROCESSES AND QUALITY EVALUATION ON CRISP FISH PACKING OF SILVER CARP[J].Journal of Zhanjiang Ocean University,1992(2). |
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| Authors: | Yang Mingyu |
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| Institution: | Zhanjiang Fisheries College |
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| Abstract: | By processing, crisp fish packing of silver carp is made with starch and the flesch of fish as the main raw materials. Using the date of the product's experiment and according to an all-round decisive prfa ciple of the Fuzzy set, a mathematical model of the quality evaluation of crisp fish packing is set up and by using this model amoptimun production technology of the best quality could be found out. |
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| Keywords: | Silver Carp production technology fuzzy set model |
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