基于模糊数学感官评价法研究黄花菜粉添加量对牛肉丸品质的影响
李应兰, 李海峰, 贺晓光, 魏亚儒
Effect of day lily powder addition on the quality of beef meatballs based on fuzzy mathematics sensory evaluation methodology
LI Yinglan, LI Haifeng, HE Xiaoguang, WEI Yaru
食品与发酵工业
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2021, (5): 112
-119
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DOI: 10.13995/j.cnki.11-1802/ts.025466
