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Priority to UAU201307976UpriorityCriticalpatent/UA87374U/en
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A method for making fermented cabbage provides for preparing, chopping, adding the prescribed components and fermenting. The mixture of the chopped cabbage and prescribed components is packed into a small vacuum packing and vacuumized, the fermentation is carried out in the course of 5-7 days in the vacuum packing, and thus fermented cabbage is stored in the vacuum packing up to 8 months.
UAU201307976U2013-06-252013-06-25Method for making fermented cabbage
UA87374U
(en)
MICROORGANISMS (TRAVSTOCHYTRIUM AND SCHIZOCHYTRIUM) EICOSAPENTENOIC ACID PRODUCERS, FATTY ACID COMPOSITIONS, AND METHODS OF ELABORATION AND USE OF THE SAME