Department of Food Science

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The use of natural antimicrobial compounds in packaging of leafy greens: impact on microbial load and sensory quality

Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning

OriginalsprogEngelsk
Udgivelsesår2016
Antal sider1
StatusUdgivet - 2016
Begivenhed8th European Short-course on “Quality & Safety of Fresh-cut Produce” - MACFRUT exhibition, Rimini, Italien
Varighed: 14 sep. 2016 → 16 sep. 2016

Kursus

Kursus8th European Short-course on “Quality & Safety of Fresh-cut Produce”
LokationMACFRUT exhibition
LandItalien
ByRimini
Periode14/09/2016 → 16/09/2016

    Forskningsområder

  • antimicrobial compounds, packging, leafy greens, sensory quality

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