Effects of </i>Flammulina velutipes<i> Powder on Comprehensive Quality of Pork Meatballs Based on Fuzzy Mathematical Sensory Evaluation(基于模糊数学感官评价方法的金针菇粉对猪肉丸综合品质的影响)
- DOI
- 10.12301/spxb202400700
- Published
- 8
- Container
- Shipin kexue jishu xuebao
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.12301/spxb202400700,
title = {Effects of </i>Flammulina velutipes<i> Powder on Comprehensive Quality of Pork Meatballs Based on Fuzzy Mathematical Sensory Evaluation(基于模糊数学感官评价方法的金针菇粉对猪肉丸综合品质的影响)},
author = {ZENG Yiyang(曾毅洋) and CHEN Lin(陈琳) and WANG Qingxin(王庆新) and WANG Jipeng(王纪鹏) and LIU Shilong(刘世龙) and ZHANG Longtao(张龙涛) and ZHENG Baodong(郑宝东)},
year = {2025},
journal = {Shipin kexue jishu xuebao},
doi = {10.12301/spxb202400700},
url = {https://doi.org/10.12301/spxb202400700}
}RIS
TY - JOUR TI - Effects of </i>Flammulina velutipes<i> Powder on Comprehensive Quality of Pork Meatballs Based on Fuzzy Mathematical Sensory Evaluation(基于模糊数学感官评价方法的金针菇粉对猪肉丸综合品质的影响) AU - ZENG Yiyang(曾毅洋) AU - CHEN Lin(陈琳) AU - WANG Qingxin(王庆新) AU - WANG Jipeng(王纪鹏) AU - LIU Shilong(刘世龙) AU - ZHANG Longtao(张龙涛) AU - ZHENG Baodong(郑宝东) PY - 2025 JO - Shipin kexue jishu xuebao DO - 10.12301/spxb202400700 UR - https://doi.org/10.12301/spxb202400700 ER -
APA
Yiyang(曾毅洋), Z., Lin(陈琳), C., Qingxin(王庆新), W., Jipeng(王纪鹏), W., Shilong(刘世龙), L., Longtao(张龙涛), Z., & Baodong(郑宝东), Z. (2025). Effects of </i>Flammulina velutipes<i> Powder on Comprehensive Quality of Pork Meatballs Based on Fuzzy Mathematical Sensory Evaluation(基于模糊数学感官评价方法的金针菇粉对猪肉丸综合品质的影响). Shipin kexue jishu xuebao. https://doi.org/10.12301/spxb202400700
Source records
- doaj · retrieved 2026-09-27T13:16:23.691Z