2Fereidoon Shahidi. Flavor of Meat and Meat Products[M]. London: Blackie Academic & Professional. 1994. 6-7. 被引量:1
3Pearson A M, Wenham L M, Carse W A, et al. Observations on the contributions of fat and lean to the aroma of cooked beef and lamb[J]. J Anim Sci, 1973, 36:511-515. 被引量:1
4R L Smith, S M Cohen, J Doull, et al. GRAS flavoring substances 21[J]. Food Technology, 2003, 57(5): 46-59. 被引量:1
5P Newberne, R L Smith, J Doull, et al. GRAS flavoring substances 19[J]. Food Technology, 2000, 54(6): 66-84. 被引量:1