FIELD: food-processing industry. SUBSTANCE: method involves washing spices in running hot water of temperature at least equal to 90 C and drying; mixing with ground mustard and flavor additives. Method allows spice pathogenic microflora to be reduced. EFFECT: improved aromatic qualities and increased value of biologically active substances of spices. 1 tbl, 1 ex
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Authors
Dates
1999-09-10—Published
1997-07-31—Filed