采用模糊数学综合评判法对4种采用不同工艺制备的发芽糙米食品进行了感官评价。
Fuzzy mathematics comprehensive evaluation method was applied to carry out a sensory evaluation of sprouted brown rice food made through 4 technological processes.
方法：运用模糊数学综合评判法了解护理服务的现状，并计算出各因素的模糊控制量。
Methods: Using fuzzy mathematic comprehensive judgment to find out the current status of nursing service and calculate the fuzzy control quantity of each factor.
第二种方法是加权模糊综合评判法，这种方法应用模糊数学理论对舰船的风险值进行量化，简化了风险的量化过程。
The second one is weighted fuzzy estimation, by which the theory of the fuzzy mathematics is used to quantify the risk and the process of the quantification is simplified.
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