Fuzzy-Rule-Based Approach for Modeling Sensory Acceptabitity of Food Products
By: Olusegun Folorunso, Yinka Ajayi and Taofik Shittu
DOI: https://doi.org/10.2481/dsj.007-006 | Journal eISSN: 1683-1470
Language: English
Page range: 70 - 77
Published on: Apr 24, 2009
Published by: Ubiquity Press
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
© 2009 Olusegun Folorunso, Yinka Ajayi, Taofik Shittu, published by Ubiquity Press
This work is licensed under the Creative Commons Attribution 4.0 License.