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Osmotic dehydration of wild garlic in sucrose–salt solution

M. Nićetin

M. Nićetin

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

V. Filipović

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

J. Filipović

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

B. Lončar

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

B. Cvetković

Institute of Food Technology, University of Novi SadNovi Sad, Serbia
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Cvetković, B.
, 
V. Knežević

V. Knežević

Faculty of Technology Novi Sad, University of Novi SadNovi Sad, Serbia
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Knežević, V.
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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: 27 - 39
DOI: https://doi.org/10.2478/ausal-2022-0003
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© 2022 M. Nićetin et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Nićetin, M.
Faculty of Technology Novi Sad, University of Novi SadNovi Sad, Serbia
Filipović, V.
Faculty of Technology Novi Sad, University of Novi SadNovi Sad, Serbia
Filipović, J.
Institute of Food Technology, University of Novi SadNovi Sad, Serbia
Lončar, B.
Faculty of Technology Novi Sad, University of Novi SadNovi Sad, Serbia
Cvetković, B.
Institute of Food Technology, University of Novi SadNovi Sad, Serbia
Knežević, V.
Faculty of Technology Novi Sad, University of Novi SadNovi Sad, 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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