Establish comprehensive quality standard of fresh Liangpi based on sensory evaluation combined with fuzzy mathematics

doi:10.13995/j.cnki.11-1802/ts.022323

LIN Zhitong, ZHANG Dongxia, LEI Wen,HUANG Siyu, ZHONG Geng

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (7) : 225-233.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (7) : 225-233. DOI: 10.13995/j.cnki.11-1802/ts.022323

Establish comprehensive quality standard of fresh Liangpi based on sensory evaluation combined with fuzzy mathematics

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(7): 225-233 https://doi.org/10.13995/j.cnki.11-1802/ts.022323

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Received	Published
2019-09-21	2020-04-15
Issue Date
2020-05-19

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