1 Van Impe, J.F., "Towards a novel class of predictive microbial growth models" 100 : 97-105, 2005
2 Gibson, A.M., "The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry" 62 : 479-490, 1987
3 McKellar, R.C., "Software programs to increase the utility of predictive microbiology information" CRC press 233-242, 2004
4 Lee, S., "Probabilistic models to describe the effect of $NaNO_2$ in combination with NaCl on the growth inhibition of Lactobacillus in frankfurters" 110 : 302-309, 2015
5 곽은지, "Probabilistic Models to Predict Listeria monocytogenes Growth at Low Concentrations of NaNO2 and NaCl in Frankfurters" 한국축산식품학회 35 (35): 815-823, 2015
6 Coroller, L., "Modelling the influence of single acid and mixture on bacterial growth" 100 : 167-178, 2005
7 Ratkowsky, D.A., "Modelling the bacterial growth/no growth interface" 20 : 29-33, 1995
8 Yoon, H., "Modeling to Predict growth/no growth boundaries and kinetic behavior of Salmonella on cutting board surfaces" 75 : 2116-2121, 2012
9 Koutsoumanis, K.P., "Modeling the boundaries of growth of Salmonella Typhimurium in broth as a function of temperature, water activity, and pH" 67 : 53-59, 2004
10 Lee, H., "Model to predict growth/no growth interfaces of Enterococcus as a function of NaCl and $NaNO_2$" 36 : 537-547, 2016
1 Van Impe, J.F., "Towards a novel class of predictive microbial growth models" 100 : 97-105, 2005
2 Gibson, A.M., "The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry" 62 : 479-490, 1987
3 McKellar, R.C., "Software programs to increase the utility of predictive microbiology information" CRC press 233-242, 2004
4 Lee, S., "Probabilistic models to describe the effect of $NaNO_2$ in combination with NaCl on the growth inhibition of Lactobacillus in frankfurters" 110 : 302-309, 2015
5 곽은지, "Probabilistic Models to Predict Listeria monocytogenes Growth at Low Concentrations of NaNO2 and NaCl in Frankfurters" 한국축산식품학회 35 (35): 815-823, 2015
6 Coroller, L., "Modelling the influence of single acid and mixture on bacterial growth" 100 : 167-178, 2005
7 Ratkowsky, D.A., "Modelling the bacterial growth/no growth interface" 20 : 29-33, 1995
8 Yoon, H., "Modeling to Predict growth/no growth boundaries and kinetic behavior of Salmonella on cutting board surfaces" 75 : 2116-2121, 2012
9 Koutsoumanis, K.P., "Modeling the boundaries of growth of Salmonella Typhimurium in broth as a function of temperature, water activity, and pH" 67 : 53-59, 2004
10 Lee, H., "Model to predict growth/no growth interfaces of Enterococcus as a function of NaCl and $NaNO_2$" 36 : 537-547, 2016
11 Lee, S., "Mathematical models to predict kinetic behavior and growth probabilities of Listeria monocytogenes on pork skin at constant and dynamic temperatures" 76 : 1868-1872, 2013
12 이지연, "Mathematical Model for Predicting the Growth Probability of Staphylococcus aureus in Combinations of NaCl and NaNO2 under Aerobic or Evacuated Storage Conditions" 한국축산식품학회 36 (36): 752-759, 2016
13 하지명, "Kinetic Behavior of Salmonella on Low NaNO2 Sausages during Aerobic and Vacuum Storage" 한국축산식품학회 36 (36): 262-266, 2016
14 E. Gwak, "Evaluation of Salmonella Growth at Low Concentrations of NaNO2 and NaCl in Processed Meat Products Using Probabilistic Model" 아세아·태평양축산학회 29 (29): 1013-1021, 2016
15 이지연, "Effects of low NaNO2 and NaCl concentrations on Listeria monocytogenes growth in emulsion-type sausage" 아세아·태평양축산학회 30 (30): 432-438, 2017