Use of high intensity pulsed electric fields to inactivate spoilage microorganisms in wine

Wall, K.A. and Beveridge, J.R. and MacGregor, S.J. and Anderson, J.G. and Rowan, N. (2003) Use of high intensity pulsed electric fields to inactivate spoilage microorganisms in wine. In: To Be Ascertained, 1900-01-01. (Unpublished)

Abstract

This paper examines the use of high intensity pulsed electric fields to inactivate spoilage microorganisms in wine.

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• Item metadata

  Item type:	Conference or Workshop Item(Paper)
  ID code:	8218
  Dates:	Date Event 2003 Published
  Subjects:	Science > Natural history > Biology
  Department:	Faculty of Science > Strathclyde Institute of Pharmacy and Biomedical Sciences > Bioscience Faculty of Engineering > Electronic and Electrical Engineering Faculty of Science > Strathclyde Institute of Pharmacy and Biomedical Sciences
  Depositing user:	Strathprints Administrator
  Date deposited:	12 Sep 2009 08:23
  Last modified:	09 Apr 2024 04:59
  URI:	https://strathprints.strath.ac.uk/id/eprint/8218