FIELD: food industry. SUBSTANCE: method involves treating raw materials with a salt jasmonic acid and N-heterocyclic base before producing juice, holding the material during 2-5 h, grinding and subjecting to electroplasmolysis. EFFECT: preventing juice from microbial spoiling.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
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RU2163776C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
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RU2168305C2 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2163773C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2163772C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2167586C2 |
| METHOD FOR PREPARING RAW VEGETABLE MATERIALS TO JUICE EXTRACTION | 1999 |
|
RU2165226C1 |
| METHOD FOR PREPARING RAW VEGETABLE MATERIALS TO JUICE EXTRACTION | 1999 |
|
RU2165191C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2164771C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2163775C1 |
| METHOD FOR PREPARING VEGETABLE RAW MATERIALS TO JUICE EXTRACTION | 1999 |
|
RU2165227C1 |
