基于模糊数学与感官质构分析建立鲜凉皮食用品质评价标准
林致通, 张东霞, 雷雯, 黄思雨, 钟耕
Establish comprehensive quality standard of fresh Liangpi based on sensory evaluation combined with fuzzy mathematics
LIN Zhitong, ZHANG Dongxia, LEI Wen,HUANG Siyu, ZHONG Geng
食品与发酵工业
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2020, (7): 225
-233
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DOI: 10.13995/j.cnki.11-1802/ts.022323
