FIELD: food industry. SUBSTANCE: juice has 10% sugar syrup, citric acid and Swiss chard petioles juice as a beet component. Juice is used for vegetable canned food production. EFFECT: enhanced quality of juice.
Title | Year | Author | Number |
---|---|---|---|
BEET SUPPLIES | 1993 |
|
RU2093993C1 |
COMPOSITION FOR SYRUP "BORDO" | 1993 |
|
RU2137406C1 |
SALTED BEET STICKS | 1993 |
|
RU2093037C1 |
HONEY SYRUP WITH PEPPERMINT LIQUEUR AND VEGETABLE JUICE | 2013 |
|
RU2525341C1 |
METHOD OF SYRUP PRODUCTION | 2000 |
|
RU2185076C2 |
NONALCOHOLIC BEVERAGE | 0 |
|
SU1542524A1 |
METHOD OF PRODUCING BEET-BASE FOOD DYE | 0 |
|
SU1595861A1 |
MAYONNAISE | 1995 |
|
RU2092081C1 |
"OSENNII" BEVERAGE | 0 |
|
SU677145A1 |
HOMOGENISED BEET PASTE | 2011 |
|
RU2480029C1 |
Authors
Dates
1998-02-27—Published
1993-06-01—Filed