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Priority to HU0402574ApriorityCriticalpatent/HUP0402574A2/en
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Publication of HUP0402574A2publicationCriticalpatent/HUP0402574A2/en
The concentrated fruit juice is obtained by subjecting juice to osmotic/membrane distillation at lower temperature, followed by concentrating the juice at higher temperature, preferably at 5-25[deg]C.
HU0402574A2004-12-152004-12-15Process for concentrating of fruit juice with combined membrane-separation
HUP0402574A2
(en)
Method for producing new japanese sake from ordinary japanese sake having high alcohol concentration and produced at room temperature using reverse osmosis membrane without varying intrinsic property of japanese sake