Application of fuzzy integrated evaluation to sensory evaluation of red sufu

doi:10.3969/j.issn.0254-5071.2011.03.042

PENG Jian;YANG Guowei;WANG Liying;ZHAI Yongling;XI Weiguo;ZHAO Wei

China Brewing ›› 2011, Vol. 30 ›› Issue (3) : 138-140.

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China Brewing ›› 2011, Vol. 30 ›› Issue (3) : 138-140. DOI: 10.3969/j.issn.0254-5071.2011.03.042

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Application of fuzzy integrated evaluation to sensory evaluation of red sufu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 30(3): 138-140 https://doi.org/10.3969/j.issn.0254-5071.2011.03.042

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