P. O. Angienda and D. J. Hill, The Effect of Sodium Chloride and pH on the Antimicrobial Effectiveness of Essential Oils Against Pathogenic and Food Spoilage Bacteria:Implications in Food Safety. journal = {International Journal of Nutrition and Food Engineering}, [online]. World Academy of Science, Engineering and Technology. September 2011, vol. 57(9). 572 - 577 [viewed 25 April 2024]. Available from: https://publications.waset.org/pdf/11623.