1. Inhibition of Aspergillus parasiticus by thymol;Buchanan;J. Food Sci.,1981
2. Inhibition of aflatoxin production by cinnamon;Bullerman;J. Food Sci.,1974
3. Naturally occurring compounds;Conner,1993
4. Registration of foodborne infections and intoxications examined by Municipal Health Services and Regional Inspectorates for Health Protection, 1997;Duynhoven,1997
5. Bacillus cereus;Granum,1997