The Influence of Virulence Factors on Dose Response of Food-Borne Pathogens
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Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-319-56836-2_19
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4. Billing, J., & Sherman, P. W. (1998). Antimicrobial functions of spices: Why some like it hot. The Quarterly Review of Biology, 73, 3–49.
5. Birk, T., Kristensen, K., Harboe, A., Hansen, T. B., Ingmer, H., De Jonge, R., Takumi, K., & Aabo, S. (2012). Dietary proteins extend the survival of Salmonella Dublin in a gastric acid environment. Journal of Food Protection, 75, 353–358.
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