METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES

摘要

technology of canned foods industry. SUBSTANCE: method involves additional introduction in meat-and-vegetable preserves salt of food acid with polyvalent metal separated from group of macro- and microelements, and lipid-containing extract of biomass of microorganisms Pythium gracile. EFFECT: improved organoleptical properties and increased storage life. 2 ex