FIELD: canned food industry. SUBSTANCE: method uses as a preservative combination of antimicrobial agent nisin in the amount of (on conversion to nisin with specific activity 1000 ME/mg) 1.0-1.2 g/kg of potato and lactic acid in the amount of 0.2-0.25 g/kg of potato. Packed in containers tubers are heat treated at 75-80 C for 10-20 min. EFFECT: improved quality of preserved potato and increased shelf life. 4 cl, 2 tbl
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