Patterson M F, McKay A M, Connolly M, et al.Effect of high pressure on the microbiological quality of cooked chicken during storage at normal and abuse refrigeration temperatures[J].Food Microbiology, 2010, 27(2):266-273
Chen H Q.Temperature-assisted pressure inactivation of Listeria monocytogenes in Turkey breast meat[J].International Journal of Food Microbiology, 2007, 117:55-60
Zwietering M H, Jongenburger I, Rombouts F M, et al.Modeling of the bacterial growth curve[J].Applied and Environmental Microbiology, 1990, 56(6):1875-1881
De Jonghe V, Coorevits A, De Block J, et al.Toxinogenic and spoilage potential of aerobic spore-formers isolated from raw milk[J].International Journal of Food Microbiology, 2010, 136:318-325
Hansen T, Petersen M A.Sensory based quality control utilizing an electronic nose and GC-MS analyses to predict end-product quality from raw materials[J].Meat Science, 2005, 69:621-634
[14]
Macé S, Joffraud J, Cardinal M, et al.Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon(Salmo salar)fillets stored under modified atmosphere packaging[J].International Journal of Food Microbiology, 2013, 160:227-238
Simonin H, Duranton F, de Lamballerie M.New insights into the high-pressure processing of meat and meat products[J].Comprehensive Reviews in Food Science and Food Safety, 2012, 11(3):285-306
[18]
Norton T, Sun D W.Recent advances in the use of high pressure as an effective processing technique in the food industry[J].Food and Bioprocess Technology, 2008, 1(1):2-34
