B. Chand, “ANTIBACTERIAL EFFECT OF GARLIC (ALLIUM SATIVUM) AND GINGER (ZINGIBER OFFICINALE) AGAINST STAPHYLOCOCCUS AUREUS, SALMONELLA TYPHI, ESCHERICHIA COLI AND BACILLUS CEREUS”, J microb biotech food sci, vol. 2, no. 4, pp. 2481–2491, Feb. 2013.