绿色食品烧鸡加工及其感官评价研究

摘要

In this paper, processing technique of roast chicken was studied. Fuzzy mathematical method was applied to evaluate sensory of the roast chicken. The results showed that the sensory evaluation of the roast chicken was better. Fuzzy mathematical method was applicable to evaluate sensory of roast chicken.%对绿色食品烧鸡加工工艺进行了研究，并采用模糊数学法对绿色食品烧鸡感官质量进行综合评定，结果表明，该绿色食品烧鸡感官评定的级别为较好，模糊数学法适用于其感官评价。