FIELD: food industry. SUBSTANCE: purification of preparation is carried out by ultrafiltration followed by processing at more mild temperature conditions that permits to obtain product with retained biological activity of shilagit. EFFECT: improved method of shilagit purification. 2 cl
| Title | Year | Author | Number |
|---|---|---|---|
| REMEDY AGENT | 1992 |
|
RU2101021C1 |
| METHOD OF SILAGIT PREPARATION PREPARING | 1992 |
|
RU2068264C1 |
| FOOD PRODUCT | 1992 |
|
RU2010542C1 |
| FOOD PRODUCT | 0 |
|
SU1804305A3 |
| FOOD PRODUCT | 1993 |
|
RU2061389C1 |
| METHOD FOR OBTAINING MUMIYO EXTRACT | 2021 |
|
RU2792610C2 |
| METHOD OF PREPARING AGENT USED FOR VIRAL HEPATITIS A TREATMENT | 1992 |
|
RU2066998C1 |
| BIOACTIVE PREPARATION | 0 |
|
SU1788886A3 |
| METHOD OF PRODUCING PECTIN | 2015 |
|
RU2593479C1 |
| FOOD FLAVORING FOE PICKLING MEAT AND SECOND COURSE SEASONING | 0 |
|
SU1792306A3 |
Authors
Dates
1995-12-27—Published
1992-04-27—Filed