## Abstract **BACKGROUND:** Drying is a traditional way of fruit preservation. Because of the high energy costs associated with air‐drying, osmotic dehydration is often applied as a pretreatment to reduce air‐drying time. Ultrasound is an emerging technology with several applications in food proces
Effects of ultrasound on cell structure
✍ Scribed by Lepeschkin, W. W. ;Goldman, D. E.
- Publisher
- Wiley (John Wiley & Sons)
- Year
- 1952
- Tongue
- English
- Weight
- 800 KB
- Volume
- 40
- Category
- Article
- ISSN
- 0095-9898
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