[1]谢秀玲,吴静静,童慕贤,等.基于模糊综合评价的柠檬豆腐工艺研究[J].大豆科学,2019,38(03):443-448.[doi:10.11861/j.issn.1000-9841.2019.03.0443]
 XIE Xiu-ling,WU Jing-jing,TONG Mu-xian,et al.Study on the Production Process and Quality of Lemon ToFu Based on Fuzzy Synthetical Evaluation[J].Soybean Science,2019,38(03):443-448.[doi:10.11861/j.issn.1000-9841.2019.03.0443]
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基于模糊综合评价的柠檬豆腐工艺研究

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备注/Memo

收稿日期:2018-12-05

基金项目:阜阳师范学院校级科研项目(2017FXXZK02,2018FXGZK03, 2018FXGZK04);安徽省省级示范实验实训中心项目(2016sxzx031)。
第一作者简介:谢秀玲(1988-),女,硕士,助教,主要从事食品生物技术研究。E-mail:xiexiuling0824@126.com。

更新日期/Last Update: 2019-05-31