| 引用本文: |
刘玉, 陈晓婷, 吴靖娜, 刘智禹, 周常义. 基于模糊数学感官评价的发酵河鲀鱼肠工艺优化[J]. 水产学报, 2023, 47(9): 099816. DOI: 10.11964/jfc.20210412805
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| Citation: |
LIU Yu, CHEN Xiaoting, WU Jingna, LIU Zhiyu, ZHOU Changyi. Optimization of pufferfish sausage fermentation process based on fuzzy mathematics sensory evaluation[J]. Journal of fisheries of china, 2023, 47(9): 099816. DOI: 10.11964/jfc.20210412805
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