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Kharchenko Вarvara Ivanovna
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• Kuban State Agrarian University
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PRODUCTION TECHNOLOGY PECULIARITIES OF LUCERNE JUICE COAGULATES
06.00.00 Agricultural sciences
Description
During the study of different methods of fractiona-tion of alfalfa juice it was established that the most effective preservative of Lucerne juice is a composi-tion containing 2% of stock culture of lactic acid bacteria, 2% of molasses and 0.3% of benzoic acid, which preserves the functional properties of protein-vitamin feed additive
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doc 372.120kb