Quality evaluation method of smoked beef based on electronic nose and fuzzy mathematics sensory evaluation method

MENG Ziqing, ZHAO Gaiming, ZHU Chaozhi, ZHANG Jicai, ZHANG Guiyan, RU Ang, TIAN Wei

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (18) : 219-225.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (18) : 219-225. DOI: 10.13995/j.cnki.11-1802/ts.024110

Quality evaluation method of smoked beef based on electronic nose and fuzzy mathematics sensory evaluation method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(18): 219-225 https://doi.org/10.13995/j.cnki.11-1802/ts.024110

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