FIELD: food industry. SUBSTANCE: vegetable stock is impregnated for 2-5 h with miscella having summary content of arachidonic and eicosapentaenoic acids 0.5 to 10000 mg/t at superatmospheric pressure. Pressure is then thrown off to atmospheric with rate ensuring freezing of the stock. Above-mentioned miscella is obtained by extraction of biomass of microorganisms Pythium coloratum with nonpolar liquefied gas. EFFECT: increased resistance of juice against microbial damage.
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