| 摘要 |
FIELD: canned food industry, in particular, production of semi-finished garnish potato. ^ SUBSTANCE: method involves treating potato, after washing and inspection and before cleaning, additional cleaning, cutting, blanching, vacuum packing, sealing and pasteurization procedures, with eicosapentaenic acid used in an amount of 0.1-1105 mg/t and holding for about 8 hours. ^ EFFECT: improved organoleptical properties of garnish potato. ^ 1 ex |
