Институт Овощеводства И Бахчеводства Национальной Академии Аграрных Наук Украины
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A method for fermenting eggplant fruits which lies in the fact that fruits of technical maturity degree are blanched, fermented, stored. The eggplant fruits are cut as large sticks, poured with a pickle adding the prescribed components.
UAU201200473U2012-01-162012-01-16Method for fermenting eggplant fruits
UA73319U
(en)
Raw liquid for seasoning, wood piece usable as fermentation index for seasoning, kit for manufacturing seasoning, method for manufacturing seasoning, seasoning, and rich seasoning
Method for preparing transgenic plant with increased 20-hydroxyecdysone content by using spinacia oleracea-derived cyp85 gene, and plant prepared thereby