FIELD: food industry. SUBSTANCE: method involves treating vegetable raw materials with a salt of eicosanepentaenic acid and N- heterocyclic base before producing juice, holding the material during 2-5 h, grinding and subjecting to electroplasmolysis. EFFECT: preventing juice from being spoiled by microbes.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2167572C2 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2168307C2 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2164771C1 |
| METHOD FOR PREPARING VEGETABLE RAW MATERIALS TO JUICE EXTRACTION | 1999 |
|
RU2165187C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2167588C2 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2167589C2 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2167590C2 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2167591C2 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2167592C2 |
| METHOD FOR PREPARING VEGETABLE RAW MATERIALS TO JUICE EXTRACTION | 1999 |
|
RU2165185C1 |
