1 박한조, "육류의 품질과 Time Temperature Integrator(TTI) 온도의존성에 대한 수학적 Simulation" 한국축산식품학회 29 (29): 349-355, 2009
2 신희영, "신선도표시계를 이용한 쇠고기 및 돼지고기의 저장 중신선도 측정 및 품질 변화" 한국식품과학회 38 (38): 325-330, 2006
3 진상근, "수출용 진공포장 돼지고기의 저장기간 중 pH, 육즙손실 및 미생물의 변화" 한국축산식품학회 22 (22): 201-205, 2002
4 변고은, "쇠고기 저장 중 이취발생에 대한 Indicator 탐색" 한국축산식품학회 29 (29): 325-333, 2009
5 김병숙, "소고기 분쇄육의 냉장 중 품질에 미치는 항산화제의 효과" 한국식품영양학회 24 (24): 422-433, 2011
6 정근기, "고급 및 저급 한우육의 저장중 품질 특성" 한국식품과학회 38 (38): 10-15, 2006
7 Taoukis, P. S., "Use of time-temperature integrators and predictive modelling for shelf life control of chilled fish under dynamic storage conditions" 53 : 21-31, 1999
8 Ellouze, M., "Use of global sensitivity analysis in quantitative microbial risk assessment: Application to the evaluation of a biological time temperature integrator as a quality and safety indicator for cold smoked salmon" 28 : 755-769, 2011
9 Orta-Ramirez, A., "Thermal inactivation of pathogens and verification of adequate cooking in meat and poultry products. In: Advances in Food and Nutrition Research" Academic Press 147-194, 2002
10 Jeremiah, L. E, "The influence of storage temperature and storage time on color stability, retail properties and case-life of retail-ready beef" 34 : 815-826, 2001
1 박한조, "육류의 품질과 Time Temperature Integrator(TTI) 온도의존성에 대한 수학적 Simulation" 한국축산식품학회 29 (29): 349-355, 2009
2 신희영, "신선도표시계를 이용한 쇠고기 및 돼지고기의 저장 중신선도 측정 및 품질 변화" 한국식품과학회 38 (38): 325-330, 2006
3 진상근, "수출용 진공포장 돼지고기의 저장기간 중 pH, 육즙손실 및 미생물의 변화" 한국축산식품학회 22 (22): 201-205, 2002
4 변고은, "쇠고기 저장 중 이취발생에 대한 Indicator 탐색" 한국축산식품학회 29 (29): 325-333, 2009
5 김병숙, "소고기 분쇄육의 냉장 중 품질에 미치는 항산화제의 효과" 한국식품영양학회 24 (24): 422-433, 2011
6 정근기, "고급 및 저급 한우육의 저장중 품질 특성" 한국식품과학회 38 (38): 10-15, 2006
7 Taoukis, P. S., "Use of time-temperature integrators and predictive modelling for shelf life control of chilled fish under dynamic storage conditions" 53 : 21-31, 1999
8 Ellouze, M., "Use of global sensitivity analysis in quantitative microbial risk assessment: Application to the evaluation of a biological time temperature integrator as a quality and safety indicator for cold smoked salmon" 28 : 755-769, 2011
9 Orta-Ramirez, A., "Thermal inactivation of pathogens and verification of adequate cooking in meat and poultry products. In: Advances in Food and Nutrition Research" Academic Press 147-194, 2002
10 Jeremiah, L. E, "The influence of storage temperature and storage time on color stability, retail properties and case-life of retail-ready beef" 34 : 815-826, 2001
11 Giannakourou, M. C., "Systematic application of time temperature integrators as tools for control of frozen vegetable quality" 67 : 2221-2228, 2002
12 Holley, R. A., "Static, controlled (CO2) atmosphere packaging of retail ready pork" 59 : 1296-1301, 1994
13 Labuza, T. P, "Shelf-life dating of foods" Westport, Food and Nutrition Press 1982
14 Kim, M. J., "Selection of an optimum pH-indicator for developing lactic acid bacteria-based time-temperature integrators (TTI)" 113 : 471-478, 2012
15 Van Loey, A., "Quantitative evaluation of thermal processes using time-temperature integrators" 7 : 16-26, 1996
16 Kim, K., "New enzymatic timetemperature integrator (TTI) that uses laccase" 113 : 118-123, 2012
17 Smolander, M., "Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions. A. Time-temperature indicators as quality-indicating tools" 15 : 217-229, 2004
18 Taoukis, P. S., "Modelling the use of timee temperature indicators in distribution and stock rotation. In: Food Process Modelling" CRC Press 402-431, 2001
19 Huff-Lonergan, E, "Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes" 71 : 194-204, 2005
20 Korean Food Standards Codex, "Korea Food & Drug Administration"
21 Claeys, W. L., "Intrinsic time temperature integrators for heat treatment of milk" 13 : 293-311, 2002
22 Hong, G. P., "Effect of glucono-δ-lactone and κ-carrageenan combined with high pressure treatment on the physico-chemical properties of restructured pork" 79 : 236-243, 2008
23 Wanihsuksombat, C., "Development and characterization of a prototype of a lactic acid-based time-temperature indicator for monitoring food product quality" 100 : 427-434, 2010
24 Chun, J. Y., "Changes in TTI-value of model beef depending on time-temperature and dimension" Korean Society for Food Science of Animal Resources 2009
25 Bobelyn, E., "Applicability of an enzymatic time temperature integrator as a quality indicator for mushrooms in the distribution chain" 42 : 104-114, 2006
26 Vaikousi, H., "Applicability of a microbial time temperature indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat" 133 : 272-278, 2009
27 Park, H. R., "Adjustment of Arrhenius activation energy of laccase-based time-temperature integrator (TTI) using sodium azide" 32 : 615-620, 2013
28 Bruckner, S., "A predictive shelf life model as a tool for the improvement of quality management in pork and poultry chains" 29 : 451-460, 2013