| 摘要 |
FIELD: food-processing industry, in particular, production of semi-finished garnish potatoes. ^ SUBSTANCE: method involves washing and inspecting potatoes; before cleaning, additional cleaning, cutting, thermal processing, slight drying, packaging and freezing procedures, treating potatoes with lipid-containing extract of Pythium ultimum micromycet biomass, and holding for about 8 hours. ^ EFFECT: improved organoleptical properties of base product. |
