Comparison of Bath and Probe Sonication for Osmotic Dehydration of Peach Slices: Study on the Qualitative and Nutritional Properties

Subject Areas : food microbiology

B. Dehghan ¹ (Ph.D. Student of the Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.)
R. Esmaelzadeh Kenari ² (Associate Professor of the Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.)

Received: 2020-12-30 Accepted : 2020-12-30 Published : 2021-01-01

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References:

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