Citation: | GAO Tao, LUO Huangyang, WU Ren, et al. Application of Subjective and Objective Combination Weighting Method in Food Sensory Evaluation[J]. Science and Technology of Food Industry, 2021, 42(18): 300−307. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120230. |
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