Optimization of strain ratio and fuzzy mathematical evaluation of fermented horse meat sausage

doi:10.11882/j.issn.0254-5071.2021.01.017

YAN Hongmeng, XU Yanglin, YILIXIATI·Aireti, DAI Zhiwei, KONG Lingming, ZHOU Jianzhong

China Brewing ›› 2021, Vol. 40 ›› Issue (1) : 87-92.

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China Brewing ›› 2021, Vol. 40 ›› Issue (1) : 87-92. DOI: 10.11882/j.issn.0254-5071.2021.01.017

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Optimization of strain ratio and fuzzy mathematical evaluation of fermented horse meat sausage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 40(1): 87-92 https://doi.org/10.11882/j.issn.0254-5071.2021.01.017

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Received	Revised	Published
2021-02-03	2021-02-03	2021-01-15
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2021-02-03

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