8Lyon B. G. and Lyon C.E. Assesment of three devices used in shear tests of cooked breast meat[J]. Poultry Science, 1998, (77): 1585-1590 被引量:1
9Ram. H. S. and Ric. J. F. Flavor of poultry meat- a review[J]. Can. Inst. Food Tech., 1982,(15): 7-18 被引量:1
10Stina Fjelkaer- Modig et al. Water distribution in porcine M. Longisimus dorsi in relation to sensory properties[J].Meat Science, 1986, (3): 213- 231 被引量:1
7Spanier A M, and Edward J V. Chromatographic of presumnptive flavor principles from red meat [J]. Liq Chromatograph,1987, 10:2745-2758. 被引量:1
8Maga J A. Meat umami flavor[A]. In: Shahidi F. Flavor of Meat, Meat Products and Seafoods[M]. Gaithersburg. Maryland, USA: Aspen Publisher,INC, 1997.179-180. 被引量:1
9Schutte L. Flavor precursors in food stuff[A]. In: Charalambous G, and Katz I. Phenolic Sulphur and Nitrogen Compounds in Food Flavoreds[C]. Washington,DC: ACS Symposium Series26.American Chemical Society, 1976.96-113. 被引量:1
10Schutte L. Precursors of sulphur - containing flavor compounds[J]. CRC Crit. Rev. Food Technol, 1974, 4:457-505. 被引量:1