1.
Jie Wu, Yong Liu, Jing Xu, Cuizhu Wu. Optimization of One-step Processing Technology of Soy Sauced Beef Based on Fuzzy Sensory Evaluation and Box-behnken Method. JFCR [Internet]. 1 [cited 2024May17];:1933-48. Available from: http://www.forestchemicalsreview.com/index.php/JFCR/article/view/1056