FIELD: food industry. SUBSTANCE: method involves holding raw materials in water containing jasmonic acid, incompletely freezing the raw materials or completely freezing. The raw materials are incompletely defrosted later on and then the juice is pressed out. EFFECT: preventing juice from being spoiled by microbes.
| Title | Year | Author | Number |
|---|---|---|---|
| JUICE PRODUCTION PROCESS | 1999 |
|
RU2171608C2 |
| METHOD FOR PRODUCING JUICE | 1999 |
|
RU2165189C1 |
| METHOD OF PREPARING JUICE FROM VEGETABLE RAW MATERIAL | 1999 |
|
RU2166877C2 |
| METHOD FOR PRODUCING JUICE FROM VEGETABLE RAW MATERIALS | 1999 |
|
RU2165194C1 |
| METHOD OF JUICE PRODUCTION | 1999 |
|
RU2164768C1 |
| 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 | 1999 |
|
RU2167573C2 |
| METHOD OF JUICE PRODUCTION FROM VEGETABLE RAW MATERIAL | 1999 |
|
RU2168306C2 |
