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Filtering by: Creator Rubino, M. Remove constraint Creator: Rubino, M. Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology Subject Escherichia coli Remove constraint Subject: Escherichia coli

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  • Inactivation of bacterial pathogens in drinking water

    Creator:
    Hartlerode, Evelyn R.
    Abstract:
    Wine is known to have been enjoyed since ancient times. Although early civilizations where unaware of scientific mechanisms of the properties of wine, empirical methods allowed them knowledge of its intoxicating effects as well as its healthful properties. These properties lead the ancients to use wine for many purposes including...
    Resource Type:
    Masters Thesis
    Full Text:
    nitration has been shown to increase antimicrobial activity of phenolics (O'Connor and Rubino, 1991