| 摘要 |
technology of juice production. SUBSTANCE: vegetable raw material is aged in water containing a substance of general formula R1-(CH2)m-[NHn-R3-n]-X, where R1 is acid residue of eicosapentaenoic acid; m = 2-4; n = 1-3; R is alkyl; X is acid residue of inorganic acid. After it, vegetable raw material is partially or fully frozen and partially defrosted, and juice is expressed. EFFECT: reduced possibility of juice microbial spoilage. 2 ex
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