[3] [3] Qiao J, Ngadi M O, Wang N, et al. Journal of Food Engineering, 2007, 83(1): 10.

[4] [4] Qiao J, Wang N, Ngadi M O, et al. Meat Science, 2007, 76( 1): 1.

[5] [5] Barbin D, Elmasry G, Sun D W, et al. Analytica Chimica Acta, 2012, 719: 30.

[6] [6] Barbin D, Elmasry G, Sun D W, et al. Meat Science, 2012, 90(1): 259.

[7] [7] Wu Jianhu, Peng Yankun, Li Yongyu. Journal of Food Engineering, 2012, 109: 267.

[9] [9] Wu Jianhu, Peng Yankun, Li Yongyu. Journal of Food Engineering, 2012, 109: 267.

[10] [10] Tao Feifei, Peng Yankun, Li Yongyu, et al. Meat Science, 2012, 90: 851.

[11] [11] Mohammed K, Gamal E, Sun Dawen. Innovative Food Science and Emerging Technologies, 2012, 7: 3.

[12] [12] Douglas F B, Gamal E, Sun Dawen. Analytica Chimica Acta, 2012, 719: 30.

[13] [13] Mohammed K, Gamal E, Sun Dawen. Analytica Chimica Acta, 2012, 714: 57.

[14] [14] Mohammed K, Gamal E, Sun Dawen. Journal of Food Engineering, 2011, (104): 332.

[15] [15] Mohammed K, Douglas B, Gamal E, et al. Innovative Food Science and Emerging Technologies, 2012, 8: 28.