灰色关联度法综合评价卵形鲳鲹鱼片不同干制方法的品质差异
石慧, 吴燕燕, 胡晓, 陈胜军, 王悦齐, 荣辉, 杨少玲
Comprehensive evaluation of quality differences of different drying methods of Trachinotus ovatus fillet by grey correlation degree method
SHI Hui, WU Yanyan, HU Xiao, CHEN Shengjun, WANG Yueqi, RONG Hui, YANG Shaoling
食品与发酵工业
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2020, (17): 166
-173
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DOI: 10.13995/j.cnki.11-1802/ts.023909
