Application of Fuzzy Integrated Evaluation to Sensory Quality Analysis of Chinese Traditional Spiced Beef
ZHANG Chun-jiang1 WANG Yu1 ZANG Ming-wu1 YANG Jun-na2 HAN Kai1 QIAO Xiao-Ling1,*
FOOD SCIENCE . 2009, (7): 60 -62 .  DOI: 10.7506/spkx1002-6630-200907013