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Priority to UAU201106036UpriorityCriticalpatent/UA66072U/en
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A method for making canned plums includes preparing the plums, alkaline treatment, washing, lactic-acid fermentation, adding poring and pasteurizing. Under-ripe plums are used. After the lactic-acid fermentation olive oil is added in an amount of 0.8-1.2 l per 1 kg of plums.
UAU201106036U2011-05-162011-05-16Method for making canned plums
UA66072U
(en)