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Changes in Quality and Nutritional Parameters During Refrigerated Storage of an Orange Juice–Milk Beverage Treated by Equivalent Thermal and Non-thermal Processes for Mild Pasteurization

Shelf LifeHealth SciencesFood MicrobiologyFood PreservationEquivalent ThermalOrange Juice–milk BeverageFood ProcessingThermal ProcessingPublic HealthFood QualityMild PasteurizationFood TechnologyFood SafetyRefrigeration