Conservation

Conservation Are an example marinated fruits, berries, vegetables.

In the subsequent a pickling combination with pasteurization allowed to reduce vinegar availability that considerably improved taste of a product.

Conservation the posoly the preserving effect of chloride sodium table salt it is based that at concentration of % and more activity of the majority of microorganisms stops.

Fermentation the ambassador, close to conservation.

At a fermentation of cabbage, cucumbers, tomatoes, watermelons, apples, eggplants and other products in them occur biochemical processes as a result of which sugar pass into the dairy acid.

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