Development and test of a new fuzzy-QFD approach for characterizing customers rating of extra virgin olive oil

Food Quality and Preference

Volumn 24, Issue 1, 2012, Pages 75-84

  Bevilacqua, Maurizio ^a   Ciarapica, Filippo Emanuele ^b   Marchetti, Barbara ^c  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

^b FREE UNIVERSITY OF BOZEN BOLZANO   (Italy)

^c UNIVERSITÀ DEGLI STUDI ECAMPUS   (Italy)

Author keywords

Fuzzy logic; Fuzzy Suitability Index; Fuzzy QFD; House of Quality; Olive oil; Quality function deployment

Indexed keywords

EID: 83855165209     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2011.09.005     Document Type: Article

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