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Use of olive leaf extract (OLE) to inhibit the growth of Campylobacter spp. in an active packaging for fresh chicken preservation. Development of the packaging and overview of the literature

Nome:
Ismael Chahed el Ouazzani

Título:
Use of olive leaf extract (OLE) to inhibit the growth of Campylobacter spp. in an active packaging for fresh chicken preservation. Development of the packaging and overview of the literature

Curso:
Mestrado em Engenharia Alimentar

Orientador:
Fátima Poças

Co-Orientador(es):
Paula Teixeira

Data:
14/07/2021 09:30

Sala:
Serão realizadas através do serviço de videoconferência Blackboard Collaborate Ultra.

Nota:
Aconselhamos a leitura prévia do GUIA que o auxiliará no acesso ao referido serviço de videoconferência.

Transmissão:
https://eu.bbcollab.com/guest/a3542e5e701a42608e68df195dc5eb73

Ciclo:
Mestrado