[3] [3] Hong X, Wang J, Hai Z. Sensors and Actuators B: Chemical, 2012, 161(1): 381.

[4] [4] Blixt Y, Borch E. International Journal of Food Microbiology, 1999, 46(2): 123.

[5] [5] Argyri A A, Doulgeraki A I, Blana V A, et al. International Journal of Food Microbiology, 2011, 150(1): 25.

[6] [6] Li J, Tan J, Martz F A, et al. Meat Science, 1999, 53(1): 17.

[7] [7] Ellis D I, Broadhurst D, Goodacre R. Analytica Chimica Acta, 2004, 514(2): 193.

[8] [8] Ammor M S, Argyri A, Nychas G E. Meat Science, 2009, 81(3): 507.

[9] [9] Stremme W, Ortega I, Siebe C, et al. Earth and Planetary Science Letters, 2011, 301(3): 502.

[10] [10] Man Y B C, Mirghani M E S. Journal of the American Oil Chemists’ Society, 2001, 78(7): 753.

[11] [11] Man Y B C, Syahariza Z A, Mirghani M E S, et al. Food Chemistry, 2005, 90(4): 815.

[12] [12] Gallardo-Velázquez T, Osorio-Revilla G, Loa M Z, et al. Food Research International, 2009, 42(3): 313.

[13] [13] Meza-Márquez O G, Gallardo-Velázquez T, Osorio-Revilla G. Meat Science, 2010, 86(2): 511.

[16] [16] Linstrom P J, Mallard W G, Eds. NIST Chemistry WebBook, NIST Standard Reference Database Number 69, National Institute of Standards and Technology, http://webbook.nist.gov, 1998.