FIELD: food industry, particularly, technology of drying the vegetable raw material. SUBSTANCE: in process of preparation, raw material is treated by aqueous solution of jasmonic acid salts with alkaline metals or ammonium in determined quantity, and aged for 2-5 h. EFFECT: increased products stability to microbial spoilage. 2 ex
Authors
Dates
2000-05-10—Published
1999-01-05—Filed