FIELD: food industry. SUBSTANCE: vegetable stock is held in water for 3 to 8 h, partly or completely frozen, then partly unfrozen, and squeezed to give juice. In water, (0.5-1)*•104 mg/t of jasmone lower alkyl is dissolved. . EFFECT: enhanced antimicrobial protection of juice. 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF JUICE PRODUCTION | 1999 |
|
RU2164768C1 |
| METHOD OF JUICE PRODUCTION | 1999 |
|
RU2167573C2 |
| METHOD FOR PRODUCING JUICE | 1999 |
|
RU2165190C1 |
| METHOD OF JUICE PRODUCTION | 1999 |
|
RU2164767C1 |
| METHOD FOR PRODUCING JUICE FROM VEGETABLE RAW MATERIALS | 1999 |
|
RU2165194C1 |
| 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 |
|
RU2165176C1 |
| METHOD FOR PREPARING BEER AND FRUIT RAW MATERIALS TO JUICE EXTRACTION | 1999 |
|
RU2165200C1 |
| METHOD FOR PRODUCING JUICE FROM VEGETABLE RAW MATERIALS | 1999 |
|
RU2165175C1 |
