FIELD: food industry. SUBSTANCE: vegetable stock is treated with substance, depicted by general formula: R1-(CH2)m-[NHn-R3-n]X, wherein R1 is arachidonamine residue, m=2-4, n=1- 3, R alkyl, and X mineral acid residue, in amounts (0.5-1)•104, aged for 2 to 5 h, disintegrated, and subjected to electroplasmolysis. EFFECT: retarded or eliminated microbial damage of juice. 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
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|
RU2167586C2 |
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RU2183416C2 |
