Application of Fuzzy Logic in Sensory Evaluation of Food Products: a Comprehensive Study
Crossref DOI link: https://doi.org/10.1007/s11947-019-02337-4
Published Online: 2019-09-05
Published Print: 2020-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Vivek, K.
Subbarao, K.V.
Routray, Winny
Kamini, N.R.
Dash, Kshirod K. http://orcid.org/0000-0002-5520-214X
Text and Data Mining valid from 2019-09-05
Version of Record valid from 2019-09-05
Article History
Received: 6 April 2019
Accepted: 19 August 2019
First Online: 5 September 2019