模糊数学感官评价法优化塔格糖酸奶发酵工艺
刘俊艳，王成花，梁 真，于海峰
Optimization of tagatose yogurt fermentation technology based on fuzzy mathematics sensory evaluation method
LIU Junyan, WANG Chenghua, LIANG Zhen, YU Haifeng
中国酿造
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2017, (3): 99
-102
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DOI: 10.11882/j.issn.0254-5071.2017.03.021
