Liu J. ；Cui Y.,Food consumption and growth of two piscivorous fishes, the mandarin fishand the Chinese snakehead,Journal of Fish Biology？,1998, 53(5).
[2]
Li S;Xu S,Culture and capture of fish in Chinese reservoirs,Ottawa:Southbound and the International Development Research Centre,1995.
[3]
Atkinson C E,World fish farming:cultivation and economics,Connecticut:AVI Publishing Company,1977.
[4]
Chao S C;Young D G;Oberg C J,Screening for inhibitory activity of essential oils on selected bacteria,fungi and viruses,Journal of Essential Oil Research,2000(5).
[5]
Appendini P;Hotchkiss J H,Review of antimicrobial food packaging,Innovative Food Science and Emerging Technologies,2002(2).
[6]
Gram L ；Huss HH,MICROBIOLOGICAL SPOILAGE OF FISH AND FISH PRODUCTS,International Journal of Food Microbiology？,1996, 33(1).
[7]
Rhim JW,Physical and mechanical properties of water resistant sodium alginate films,Lebensmittel-wissenschaft und technologie？,2004, 37(3).
[8]
Courtenay W R J;Williams J D,Snakeheads (Pisces,Channidae):a biological synopsis and risk assessment[U.S.Geological Survey Circular 1251],2004.
[9]
Boziaris I S;Adams M R,Effect of chelators and nisin produced in situ on inhibition and inactivation of gram negatives,International Journal of Food Microbiology,1999(2 - 3).
[10]
MUTHUSWAMY, S ；RUPASINGHE, HPV ；STRATTON, GW,ANTIMICROBIAL EFFECT OF CINNAMON BARK EXTRACT ON ESCHERICHIA COLI O157:H7, LISTERIA INNOCUA AND FRESH-CUT APPLE SLICES,Journal of food safety？,2008, 28(4).
[11]
Connell J,Control of fish quality:methods of assessing and selecting for quality,Farnham,Surrey,England:Fishing New Books Ltd,1980.
[12]
Gill T,Objective analysis of seafood quality,Food Reviews International,1990(4).
[13]
Hebard C E;Flick G J;Martin R E,Chemistry and biochemistry of marine food products,Westport,CO:AVI Publishing,1982.
[14]
Chytiri S ；Chouliara I ；Savvaidis IN ；Kontominas MG,Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout,Food Microbiology？,2004, 21(2).
[15]
OLAFSDOTTIR G. ；MARTINSDOTTIR E. ；OEHLENSCHLAGER J. ；DALGAARD P. ；JENSEN B. ；UNDELAND I. ；MACKIE I. M. ；HENEHAN G. ；NIELSEN J. ；NILSEN H.,METHODS TO EVALUATE FISH FRESHNESS IN RESEARCH AND INDUSTRY,Trends in food science & technology？,1997, 8(8).
[16]
Pearson D,The chemical analysis of foods,Edinburgh,New York:Churchill Livingstone,1976.
[17]
Antonacopoulos N;Vyncke W,Determination of volatile basic nitrogen in fish:a third collaborative study by the West European Fish Technologists\' Association (WEFTA),Zeitschrift für Lebensmitteluntersuchung und-Forschung A,1989(4).
[18]
Thatcher F S,Microorganisms in foods:1.their significance and methods of enumeration,Toronto:International Commission on Microbiological Specifications of Foods (ICMSF),1978.
