The influence of phospholipids food and antioxidant at patients with hypertension
Eshginia, S.; Gapparov, M.M.
Voprosy Pitaniia 65(2): 37-39
2006
ISSN/ISBN: 0042-8833 PMID: 16729759 Document Number: 600401
The invention relates to the influence of period of time and storage conditions on microbiological, physical-and-chemical, sensory indices of mushrooms in brine salted (enzyme mushrooms). The invention establishes the fact that mushroom tin storage in a refrigerator at temperature between 0 degrees C and + 4 degrees C provides high quality and microbiological stability of the product during 2 years, storage in a warehouse with temperature between +10 degrees C and +18 degrees C - for 1 year.
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