The effect of pasteurization by ultrasound and thermal method on the color and microbial properties of grape juice
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Ghazaleh
Abdollahi Moghaddam Masouleh
1
(Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran)
Leila
Nateghi
2
(Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran)
Kian
Pahlevan Afshari
3
(Department of Animal Science, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran)
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