СПОСОБ ОБРАБОТКИ ПОДВЕРГШИХСЯ ТЕХНОЛОГИЧЕСКОЙ ПЕРЕРАБОТКЕ ПИЩЕВЫХ ПРОДУКТОВ

摘要

Contacting a processed food product with an aqueous solution containing an effective amount of an alkali silicate reduces bacterial contamination of the product or retards bacterial growth on the product or both reduces bacterial contamination and retards bacterial growth on the product, without substantial detriment to the organoleptic properties of the product.