The sensory evaluation of mussel meat tenderization treated by ultra-high pressure based on fuzzy mathematics and response surface method

ZHANG Bin,SUN Lan-ping,HU Hai-yan,XU Hui,TU Kang

Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (6) : 157.

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PDF(793 KB)
Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (6) : 157.

The sensory evaluation of mussel meat tenderization treated by ultra-high pressure based on fuzzy mathematics and response surface method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 43(6): 157

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