| 摘要 |
FIELD: canned food industry. SUBSTANCE: method involves introducing into liquid media of preparation produced by sequential extracting of Mortierella nantahalensis micromycet biomass with the use of water, alkaline, water, acid, water, alkaline and water, with following joining of first extract with solid residue, said preparation being used as additive for preventing dried vegetable components from cooking. EFFECT: increased color stability and improved quality of canned food. 2 ex |
