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

doi:10.13995/j.cnki.11-1802/ts.024110

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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Received	Revised	Published
2020-04-03	2020-04-26	2020-09-25
Issue Date
2020-10-23

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