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

Subject Areas : Microbiology

Toktam  Mohammadi Moghaddam ¹ (Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, PO Box: 91775-1163, Iran)
Fakhreddin  Salehi ² (Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, PO Box: 91775-1163, Iran)
Seyed M.A.  Razavi 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

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