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 26 September 2020]. Available from: https://publications.waset.org/pdf/11623.