FIELD: technology of juice production. SUBSTANCE: before juice extraction, vegetable raw material is treated by lower alkyl ester of eicosapentainoic acid in the amount of 0.5 - 1 · ·104 mg/t and aged for 3-8 h. Treated vegetable raw material is ground and subjected to electroplasmolysis. EFFECT: reduced possibility of microbial spoilage of juice. 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2168305C2 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2163774C1 |
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