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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.
 e 
D. Šuput

D. Šuput

Faculty of Technology Novi Sad, University of Novi SadNovi Sad, Serbia
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Šuput, D.
  
05 gen 2023
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Pubblicato online: 05 gen 2023
Pagine: 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.
Lončar, B.
Faculty of Technology Novi Sad, University of Novi SadNovi Sad, Serbia
Nićetin, M.
Faculty of Technology Novi Sad, University of Novi SadNovi Sad, Serbia
Filipović, J.
Institute of Food Technology, University of Novi SadNovi Sad, Serbia
Filipović, V.
Faculty of Technology Novi Sad, University of Novi SadNovi Sad, Serbia
Knežević, V.
Faculty of Technology Novi Sad, University of Novi SadNovi Sad, Serbia
Pezo, L.
Institute of General and Physical Chemistry, University of BelgradeBelgrade, Serbia
Šuput, D.
Faculty of Technology Novi Sad, University of Novi SadNovi Sad, Serbia
Lingua:
Inglese
Frequenza di pubblicazione:
1 volte all'anno
Argomenti della rivista:
Economia e business, Business management, Settori, Agribusiness, industria del cibo, Chimica idustriale, Scienze dell'alimentazione
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