FIELD: technology of juice production. SUBSTANCE: raw material is aged in water containing lower alkyl ether of arachidonic acid. Then raw material is partially or fully frozen and partially defrosted, and juice is expressed. EFFECT: increased juice stability to microbial spoilage. 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF JUICE PRODUCTION | 1999 |
|
RU2164768C1 |
| JUICE PRODUCTION PROCESS | 1999 |
|
RU2171608C2 |
| METHOD OF JUICE PRODUCTION | 1999 |
|
RU2164767C1 |
| 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 |
|
RU2165176C1 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2155516C1 |
| METHOD FOR PRODUCING JUICE FROM VEGETABLE RAW MATERIALS | 1999 |
|
RU2165177C1 |
