6Spanier A M,Miller J A.Roles of proteins and peptides in meat flavor[J].Journal of the American Chemical Society,1993,528:78-79.
7WU Mei-ying (吴妹英).Study on muscle flavor chemical species in Putian Black pig(莆田黑猪肌肉风味化学物质的研究)[D].Fuzhou:Fujian Agricultural University,2007.
8Patrici A.Eating quality of pork in Denmark[J].Pig Farming (supplement,1985(10):56-57.
9Hovenier R,Kanis E,van Asseldonk T,et al.Genetic parameters of pig meat quality traits in a halothane negative population[J].Livestock Production Science,1992,32(4):309-321.
10Kondraki S.Effect of breed,sex and feeding intensity on fatty acid composition of the longissimus dorsi muscle[J].Pig Information,2000,21(3):105-108.
