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Application filed by Scient Production Firm Temur MaisuradzefiledCriticalScient Production Firm Temur Maisuradze
Priority to GEAU19952961UpriorityCriticalpatent/GEU1997255Y/en
Publication of GEU1997255YpublicationCriticalpatent/GEU1997255Y/en
Coloring Foods And Improving Nutritive Qualities
(AREA)
Abstract
This utility model refers to food industry, in particular to production of mineral water. Technical result of the utility model is to improve organoleptic properties of mineral water. The method provides for solution of dry salts in water, filtering, saturation with carbon dioxide and bottling. The solution of dry salts is effected in water at temperature 10-200C, after which the solution is held for 4-12 hours and the filtration occurs after holding the solution.
GEAU19952961U1995-12-011995-12-01Method for Production of Mineral Water
GEU1997255Y
(en)
Method for producing a basic amino acid or fermentation broth or fermentation product, and fermentation broth or fermentation product containing a basic amino acid