|
| METHOD FOR PRODUCTION OF ALCOHOL FROM STARCHY RAW |
| FIELD: alcoholic industry.
EFFECT: simplified method, reduced energy consumption. 2 cl |
| Publishing date: October 14, 2003 |
|
| MATURATION-FREE METHOD OF PRODUCING SOFT CHEESE WITH THE USE OF WHEAT GERM FLAKES |
| FIELD: milk industry.
EFFECT: increased efficiency and improved quality of soft cheese. |
| Publishing date: September 30, 2003 |
|
| COMPOSITION FOR PRODUCING SAUSAGES IN VACUUM PACKAGE |
| FIELD: meat processing industry, particularly, production of cooked sausage delicacies.
EFFECT: broadened assortment of high-quality delicacy sausage products with higher nutritive properties and improved structural-rheological and ergonomic indices. 3 cl |
| Publishing date: October 1, 2002 |
|
| METHOD FOR PREPARING PRESERVES FROM POORLY MATURING KINDS OF FISH |
| FIELD: fish-processing industry.
EFFECT: increased efficiency by reduced time needed for product maturing, wider range and increased shelf life of product. 1 tbl, 2 ex |
| Publishing date: April 30, 2002 |
|
| DOG'S FEED FROM TANNERY WASTES |
| FIELD: feed production.
EFFECT: improved gustatory and associative qualities, wider range of feeds for dogs. 4 cl, 1 tbl, 2 ex |
| Publishing date: February 27, 2002 |
|
| FAST-PREPARATION FOOD PRODUCT |
| FIELD: food industry.
EFFECT: enlarged assortment of fast-preparation foods and prolonged storage time. 2 cl, 6 ex |
| Publishing date: September 26, 2001 |
|
| METHOD FOR LACTOSERUM PROCESSING |
| Under the new method, lactoserum is
subsequently treated with lactobacillus casei and Propionibacterium
freudenreichii cultures, and in this case the treatment by the second culture is
performed with the lactoserum ... |
| Publishing date: September 25, 2000 |
|
