4Zwietering 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.
5Davey K R, Daughtry. Validation of a model for predicting the combined effect of three environmental factors on both exponential and lag phases of bacterial growth: temperature, salt concentration and pH[J]. Food Research International, 1995,28(3):233-237.
6Ross T. Indices for performance evaluation of predictive models in food microbiology[J]. J Appl Bacteriol,1996,81(5):501-508.
7滕葳,李倩,柳亦博.食品中微生物危害控制与风险评估[Z].北京:2012.
8Miles D W, Ross T, O11ey J, et al. Development and evaluation of a predictive model for the effect of temperature and water activity on the growth rate of Vibrio parahaemolyticus[J]. Int J Food Microbiol,1997,38(2- 3):133-142.
9Yoon K S, Min K J, Jung Y J, et al. A model of the effect of temperature on the growth of pathogenic and nonpathogenic Vibrio parahaemolyticus isolated from oysters in Korea[J]. Food Microbiol,2008,25(5):635-641.
10Tang X, Zhao Y, Sun X, et al. Predictive model of Vibrio parahaemolyticus 03:K6 growth on cooked Litopenaeus vannamei[J]. Annals of Microbiology,2014.
