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But, its influence on the standard of the frozen services and products should be further studied.The utilization of thermosonication (TS) process to protect the qualities of fruit juice as an alternative to conventional pasteurization has attracted research fascination with immediate past. In the present study, freshly prepared hog-plum liquid (control), therefore the liquid samples subjected to pasteurization (90 °C for 60 s) and thermosonication
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