Application of Fuzzy Integrated Evaluation Method with M (·, +) Operator to Analyze Sensory Quality of Instant Noodle
YANG Ying-jun1 GAO Hai-yan1 OUYANG Yi-fei1 ZHAO Lei2 YIN Jing-yuan1,*
FOOD SCIENCE . 2009, (7): 25 -28 .  DOI: 10.7506/spkx1002-6630-200907004