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Buffering effect of chicken skin and meat protects Salmonella enterica strains against hydrochloric acid but not organic acid treatmentSIN MEI TAN; SUI MAE LEE; DYKES, Gary A et al.Food control. 2014, Vol 42, pp 329-334, issn 0956-7135, 6 p.Article

Fat contributes to the buffering capacity of chicken skin and meat but enhances the vulnerability of attached Salmonella cells to acetic acid treatmentSIN MEI TAN; SUI MAE LEE; DYKES, Gary A et al.Food research international. 2014, Vol 66, pp 417-423, issn 0963-9969, 7 p.Article

Fitness cost of staphylococcal cassette chromosome mec in methicillin-resistant Staphylococcus aureus by way of continuous cultureSUI MAE LEE; ENDER, Miriam; ADHIKARI, Rajan et al.Antimicrobial agents and chemotherapy. 2007, Vol 51, Num 4, pp 1497-1499, issn 0066-4804, 3 p.Article

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