New method for determining sensory shelf life using fuzzy logic: canned marinated artichoke hearts (Cynara scolymus L.) case
The sensory preference (sp) and shelf life of sensory acceptability (SLSA) of canned artichoke hearts were modeled using fuzzy logic (FL) and accelerated testing. The artichoke hearts were marinated in oil of sacha inchi (Plukenetia volubilis), soybean (Glycine max) and olive (Olea europea); and eva...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Trujillo
2015-06-01
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| Series: | Scientia Agropecuaria |
| Subjects: | |
| Online Access: | http://www.revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/865 |