FIELD: food industry. SUBSTANCE: method involves treating raw materials with a salt arachidonic 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 FOR PREPARING RAW VEGETABLE MATERIALS TO JUICE EXTRACTION | 1999 |
|
RU2165191C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2163774C1 |
| METHOD FOR PREPARING VEGETABLE RAW MATERIALS TO JUICE EXTRACTION | 1999 |
|
RU2165227C1 |
| METHOD FOR PREPARING RAW VEGETABLE MATERIALS TO JUICE EXTRACTION | 1999 |
|
RU2165186C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2168307C2 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2167561C2 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2167590C2 |
| 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 STOCK BEFORE JUICE EXTRACTION | 1999 |
|
RU2171610C2 |
