FIELD: food industry. SUBSTANCE: essence of this method resides in determining instant of termination of variations in rate of attenuation of photochemoluminescence of vegetable samples during progress of drying process. EFFECT: higher accuracy. 1 tbl
Title | Year | Author | Number |
---|---|---|---|
PROCESS FOR TREATING FOOD STUFFS | 1992 |
|
RU2041654C1 |
MARMALADE PRODUCTION METHOD | 1992 |
|
RU2043034C1 |
METHOD FRO DRYING SPINACH LEAVES | 0 |
|
SU1805859A3 |
PASTA PRODUCTION METHOD | 0 |
|
SU1805874A3 |
METHOD OF DRYING SPINACH | 0 |
|
SU1450811A1 |
METHOD FOR PRODUCING JELLY FRUIT-PASTE CANDY | 0 |
|
SU1829909A3 |
METHOD FOR PRODUCTION OF ALIMENTARY PASTE | 0 |
|
SU1750609A1 |
METHOD OF SPINACH LEAVES DRYING | 0 |
|
SU1761089A1 |
METHOD OF SYNTHESIS OF CHLOROPHYLL LABELED WITH RADIOACTIVE ISOTOPE C | 1992 |
|
RU2039728C1 |
METHOD FOR PRODUCTION OF PRESERVED HALF-PRODUCT OF VEGETABLE LEAVES | 0 |
|
SU1805878A3 |
Authors
Dates
1995-08-20—Published
1992-04-29—Filed