Comparison of Volatile Flavor Components of Yak and Dzo Meat from Tibet
LUO Zhang1,2，MA Mei-hu1,*，SUN Shu-guo1，JIN Yong-guo1，FANG Jun1，HUANG Qun1，LI Yan-po1，
FOOD SCIENCE . 2010, (24): 325 -328 .  DOI: 10.7506/spkx1002-6630-201024071