FIELD: food industry.
SUBSTANCE: chicken eggs mechanically cleaned from impurities and contaminants are placed in the 20% aqueous solution of condensed alfalfa extract and held in the solution for 1 minute. After 1 minute, the eggs are removed from the alfalfa solution and dried without washing at room temperature for 4 hours.
EFFECT: increasing the shelf life of chicken eggs without the use of xenobiotic preservatives.
2 tbl, 1 ex
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