3FONTANA J. Water activity's role in food safety and quality [J]. Food safety magazine, 2001(2): 19-20. 被引量:1
4Codex Alimentarius Commission CAC/RCP 51-2003 Int Code of Regs for Mycotoxin Control in Cereals[S]. USA: Codex Alimetarius Commission: 1-8. 被引量:1
5CHOWDHURY T, DAS M. Moisture sorption isotherm and isosteric heat of sorption characteristics of starch based edible films contain-ing antimicrobial preservative[J]. International Food Research Jour- nal,2010(17):601-614. 被引量:1
6MENKOV N D, DURAKOVA A G. Moisture sorption isotherms of common bean flour at several temperatures. Electronic Journal of Environmental[J]. Electronic Journal of Environmental, Agricultural and Food Chemistry,2005(4):892-898. 被引量:1
7LABUZA T P,TANNENBAI d stability of low--moisture and Technol, 1970,24(5):35-42. 被引量:1
8S R,KAREL M. Water content and intermediate moisture foods[J].Food RICHARDSON M ,BRIGGS J,SENECAL A,et al.Development of intermediate moisture meats for use in military shelf-stable sand- wiches[C].//Proceed of 45th fat Corng Meat Sci Technol,1995:463. 被引量:1
9WALKER S J, HREHER P, BANK JG. Growth of Listeria monocyto- genes at refrigeration Listera monocytogenes temperatures[J]. Appl Bacteriol, 1990(68): 157-162. 被引量:1
10HAJMEER M N, BASHEER I A. A hybrid Bayesian- neural net- work approach for probabilistic modeling of bacterial growth/no- growth interface[J]. International Journal of Food Microbiology, 2003, 82(6): 233-243. 被引量:1