The effectiveness of electron beam irradiation to reduce or eliminate mould in cork stoppers

Author:

Corsi Aaron J.1,Robles Hernandez Francisco C.2,Cordúa y Cruz Glenn1,Neal Jack A.1

Affiliation:

1. Conrad N. Hilton College; University of Houston; 229 Hilton Hotel & College Houston TX 77204 USA

2. College of Technology, Mechanical Engineering Technology; University of Houston; 304 Technology Building Houston TX 77204 USA

Funder

Sadex Corporation

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference20 articles.

1. E-beam irradiation affects the maximum specific growth rate of Bacillus cereus;Aguirre;International Journal of Food Science and Technology,2012

2. Effect of ionic strength on inactivation kinetics of Escherichia coli O157:H7 by electron beam in ground beef, chicken breast meat, and trout fillets;Black;International Journal of Food Science and Technology,2007

3. A strategic investigation of the determinants of wine consumption in China;Camillo;International Journal of Wine Business Research,2012

4. Inactivation of wine cork microflora by a commercial sulphur dioxide treatment;Davis;American Journal of Enology and Viticulture,1982

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