FIELD: food industry. SUBSTANCE: vegetable stock is treated with substance, depicted by general formula: R1-(CH2)m-[NHn-R3-n]X, wherein R1 is arachidonic acid residue, m=2-4, n=1-3, R alkyl, and X mineral acid residue, in amounts, 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 |
|---|---|---|---|
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
|
RU2167586C2 |
| METHOD OF PREPARING VEGETABLE RAW MATERIAL FOR JUICE EXTRACTION | 1999 |
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RU2174362C2 |
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RU2183415C2 |
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RU2183416C2 |
