4Truetstrup H L, Gill T, Huss H H. Effects of salt and storage temperature on chemical, microbiological and sensory changes in cold-smoked salmon[J]. Focd Res Int, 1995, 28:123 - 130.
5Ben E K. Microbiological safety and spoilage of sous vide fish products[ D]. PHD Thesis. Royal Veterinary and Agricultural University,Frederiksberg, Denmark, 1994.
6Gran, L, Dalgaard P. Fish spoilage bacteria-problems and solutions[J]. Current Opinion in Biotechnology, 2002, 13: 262- 266.
7Dalgaard P. Modelling of microbial activity mad prediction of shelf life of packed fresh fish[J].Int J Food Microbiol, 1995, 19:305 - 318.
8Buehmlan R L. Predictive food microbiology[J]. Trends Food Science Tech, 1993, 4: 6- 11.
9Zwietering M H, Jongenburger I, Rombouts F M, et al. Modeling of the bacterial growth curve[J]. Appl Environ Microbiol, 1990, 56:1875 -1881.
10Koutsoumanis K, Nychas G J E. Application of a systematic experimental procedure to develop a microbial model for rapid fish shelf life prediction[J]. Int J Food Microbiol, 2000, 60:171 - 184.
