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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 (Unpublished)

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Abstract

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

Item type: Conference or Workshop Item (Paper)
ID code: 8218
Keywords: intensity, electric, microorganisms, wine, Biology
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: 17 Jul 2013 14:14
URI: http://strathprints.strath.ac.uk/id/eprint/8218

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