FIELD: food-processing industry, in particular, production of canned foods. SUBSTANCE: basic vegetable component used for production of vegetable puree is radish leafstalk. EFFECT: increased digestive value and wider range of canned vegetable foods.
| Title | Year | Author | Number |
|---|---|---|---|
| VEGETABLE RAGOUT | 1997 |
|
RU2160010C2 |
| PICKLED LEAF STALKS | 1995 |
|
RU2128916C1 |
| PRESERVES "ZAKUSOCHNYIE" | 1997 |
|
RU2147412C1 |
| FRUIT PASTE | 1996 |
|
RU2136164C1 |
| METHOD OF PREPARING FISH-AND-VEGETABLE PRESERVES | 1997 |
|
RU2147413C1 |
| SHEET WAFERS | 1994 |
|
RU2105477C1 |
| METHOD FOR MANUFACTURING ROCK TROUT PRESERVES | 2001 |
|
RU2196482C1 |
| METHOD FOR MANUFACTURING ROCK TROUT PRESERVES | 2001 |
|
RU2196484C1 |
| METHOD FOR MANUFACTURING ROCK TROUT PRESERVES | 2001 |
|
RU2196483C1 |
| METHOD FOR PRODUCING OF PRESERVES | 2002 |
|
RU2240019C2 |
Authors
Dates
2000-12-10—Published
1997-02-14—Filed