1. Ewe’s diet (pasture vs grain-based feed) affects volatile profile of cooked meat from light lamb;Almela;J. Agric. Food Chem.,2010
2. AOCS Official Procedure Am5-04. Rapid determination of oil/fat utilizing high temperature solvent extraction;AOCS,2005
3. Undesirable flavors of meat;Bailey,1992
4. Flavor compounds of dry-cured ham;Barbieri;J. Agric. Food Chem.,1992
5. Nutritional value of the meat of Pomeranian breed lambs and crossbreeds of Blackheaded and Texel rams;Brzostowski;Arch. Tierz.,2006