1. Mckee, L.H. (1995).Microbial Contamination of spices and herbs: a review. Lebensm. Wiss. Technol., 28: 1–11.
2. Benerjee, M. and Sarkar, K. (2003).Microbiological quality of some retail spices in India. Food Res. Int., 36: 469–474.
3. Schweiggert, U., Reinhold, C. and Schieber, A. (2007).Conventional and alternative processes for spice production - a review. Trends Food Sci. Technol., 18: 260–268.
4. Bertelli, D., Plessi, M., Miglietta, F. (2003).Effect of microwaves on volatile compounds in origanum. Lebensm. Wiss. Technol., 36: 555–56.
5. Marcotte, M. and Jategaonkar, L. (1993).Effect of irradiation on spices, herbs and seasonings. A review of selected literature. Market Development, Food Irradiation Division, Nordion International, 1–24.