1.There are five main smells perceptible to the nose, namely, muttony, burnt, balmy, fishy, and moldy.
我们的鼻子可以闻出东西的气味，气味主要有五种，即羊膻味、烧焦味、香味、鱼腥味和腐朽味。
2.Influence factors and present research conditions of muttony flavor
羊肉风味的影响因素及研究现状
3.Study on the Technology of Suet Oxidized in Control for Preparation of Muttony Flavorby the Thermal Reaction
以热反应制备羊肉香精为目的的羊脂控制氧化工艺研究
4.Processing Technology of Muttony Catsup
羊肉酱产品的加工技术