R. Riordan, D. C., Duffy, G., Sheridan, J. J., Whiting, R. C., Blair, I. S., & McDowell, D. A. (2000). Effects of Acid Adaptation, Product pH, and Heating on Survival of Escherichia coli O157: H7 in Pepperoni. American Society for Microbiology.

R. Riordan, Denise C., Geraldine Duffy, James J. Sheridan, Richard C. Whiting, Ian S. Blair, et David A. McDowell. Effects of Acid Adaptation, Product PH, and Heating On Survival of Escherichia Coli O157: H7 in Pepperoni. American Society for Microbiology, 2000.

R. Riordan, Denise C., et al. Effects of Acid Adaptation, Product PH, and Heating On Survival of Escherichia Coli O157: H7 in Pepperoni. American Society for Microbiology, 2000.