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, and 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.