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Mass transfer rate and osmotic treatment efficiency of peaches

B. Lončar

B. Lončar

Faculty of Technology Novi Sad, University of Novi SadNovi Sad, Serbia
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Lončar, B.
, 
M. Nićetin

M. Nićetin

Faculty of Technology Novi Sad, University of Novi SadNovi Sad, Serbia
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Nićetin, M.
, 
J. Filipović

J. Filipović

Institute of Food Technology, University of Novi SadNovi Sad, Serbia
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Filipović, J.
, 
V. Filipović

V. Filipović

Faculty of Technology Novi Sad, University of Novi SadNovi Sad, Serbia
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Filipović, V.
, 
V. Knežević

V. Knežević

Faculty of Technology Novi Sad, University of Novi SadNovi Sad, Serbia
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Knežević, V.
, 
L. Pezo

L. Pezo

Institute of General and Physical Chemistry, University of BelgradeBelgrade, Serbia
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Pezo, L.
 and 
D. Šuput

D. Šuput

Faculty of Technology Novi Sad, University of Novi SadNovi Sad, Serbia
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Šuput, D.
  
Jan 05, 2023
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Published Online: Jan 05, 2023
Page range: 1 - 10
DOI: https://doi.org/10.2478/ausal-2022-0001
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© 2022 B. Lončar et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Language:
English
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Journal Subjects:
Business and Economics, Business Management, Industries, Agribusiness, Food Industry, Industrial Chemistry, Food Science and Technology
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