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 (Unpublished)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.