FIELD: technology of juice production. SUBSTANCE: for increasing stability of juice to microbial spoilage, raw material is aged in water containing lower alkyl ether of eicosapentainoic acid, partially or completely frosted and partially defrosted, and then juicing is conducted. EFFECT: increased stability of juice to microbial spoilage. 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF JUICE PRODUCTION | 1999 |
|
RU2164767C1 |
| METHOD OF JUICE PRODUCTION | 1999 |
|
RU2167573C2 |
| JUICE PRODUCTION PROCESS | 1999 |
|
RU2171608C2 |
| METHOD FOR PRODUCING JUICE FROM VEGETABLE RAW MATERIALS | 1999 |
|
RU2165176C1 |
| METHOD OF PREPARING JUICE FROM VEGETABLE RAW MATERIAL | 1999 |
|
RU2166876C2 |
| METHOD FOR PRODUCING JUICE FROM VEGETABLE RAW MATERIALS | 1999 |
|
RU2165175C1 |
| METHOD OF PRODUCTION OF JUICE FROM PLANT RAW | 1999 |
|
RU2165196C1 |
| METHOD OF JUICE PRODUCTION FROM VEGETABLE RAW MATERIAL | 1999 |
|
RU2168306C2 |
| METHOD FOR PRODUCING JUICE FROM VEGETABLE RAW MATERIALS | 1999 |
|
RU2165192C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2155516C1 |
