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Coloring Foods And Improving Nutritive Qualities
(AREA)
Abstract
A method for producing preserved cabbage juice with enhanced physiologic activity includes preparing raw material, chopping, pressing, centrifuging, filtering, heating, pre-packing, closing, sterilizing and cooling. Cabbage is chopped into pieces of 300- weight and held in 1-2 % citric acid solution for 30-60 min.
UAU201109045U2011-07-192011-07-19Method for producing preserved cabbage juice with enhanced physiologic activity
UA68281U
(en)
Process for the colouring of treated or non-treated creen olive druit and products thereof with use of aqueous solutions composed of natural chlorophyll, chlorophylline and copper chlorophylline salts