Sensory Acceptability Modeling of Pistachio Green Hull’s Marmalade using Fuzzy Approach

Subject Areas : Microbiology

Toktam Mohammadi Moghaddam ¹ , Fakhreddin Salehi ² , Seyed M.A. Razavi ³

1 - Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, PO Box: 91775-1163, Iran
2 - Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, PO Box: 91775-1163, Iran
3 - Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, PO Box: 91775-1163, Iran

Received: 2015-10-10 Accepted : 2015-10-10 Published : 2011-06-01

Keywords: