1Kim HJ, Griffiths MW, Fazil AM, et al. Probabilistic risk model for staphylococcal intoxication from pork-based food dishes prepared in food service establishments in Korea [ J ]. Food Protect, 2009, 72: 1897 - 1908.
2Paukatong KV, Kunawasen S. The Hazard Analysis and Critical Con- trol Points (HACCP) generic model for the production of Thai fermen- ted pork sausage (Nham) [ J ]. Berliner und Mtinchener tieriirztliche Wochenschrift, 2001,114:327 - 330.
