4WARRISS P D. Meat science: an introductory text[M]. Wallingford, UK: CABI Publishing, 2000. 被引量：1
5MANCINI R A, HUNT M C. Current research in meat color[J]. Meat Science, 2005, 1 : 100-121. 被引量：1
6YOUNG O A, BERDAGUE J L, VIALLON C, et al. Fat-borne volatiles and sheepmeat odor[J]. Meat Science, 1997, 2: 183-200. 被引量：1
7HUFF-LONERGAN E, BAAS T J, MALEK M, et al. Correlations among selected pork quality traits[J]. Journal of Animal Science, 2002, 3: 617-627. 被引量：1
8LYTRAS G N, GEILESKEY A, KING R D, et al. Effect of muscle type, salt and pH on cooked meat haemoprotein formation in lamb and beef[J]. Meat Science, 1999, 2: 189-194. 被引量：1
9MANCINI R A, HUNT M C. Current research in meat color[J]. Meat Science, 2005, 1: 100-121. 被引量：1
10MACIT M, KARAOGLU M, ESENBUGA N. Growth performance of purebred Awassi, Morkaraman and Tushin lamb and their crosses under semi-intensive management in Turkey[J]. Small Ruminant Research, 2001, 42(2): 169-172,. 被引量：1
