{"title":"微真菌制剂在水果铺存前加工技术中的应用","authors":"I. I. Grigorevskaya, E. Yushina","doi":"10.37747/2312-640x-2021-19-304-306","DOIUrl":null,"url":null,"abstract":"The use of the preparation from the biomass of the micromycete Mortierella polycephala provides an increase in the reliability of protection of fruits from microbial spoilage and an increase in the shelf life of fruits.","PeriodicalId":13077,"journal":{"name":"http://eng.biomos.ru/conference/articles.htm","volume":"78 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"APPLICATION OF THE PREPARATION FROM MICROSCOPIC FUNGI IN THE TECHNOLOGY OF FRUIT PROCESSING BEFORE LAYING FOR STORAGE\",\"authors\":\"I. I. Grigorevskaya, E. Yushina\",\"doi\":\"10.37747/2312-640x-2021-19-304-306\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The use of the preparation from the biomass of the micromycete Mortierella polycephala provides an increase in the reliability of protection of fruits from microbial spoilage and an increase in the shelf life of fruits.\",\"PeriodicalId\":13077,\"journal\":{\"name\":\"http://eng.biomos.ru/conference/articles.htm\",\"volume\":\"78 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"http://eng.biomos.ru/conference/articles.htm\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.37747/2312-640x-2021-19-304-306\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"http://eng.biomos.ru/conference/articles.htm","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.37747/2312-640x-2021-19-304-306","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
APPLICATION OF THE PREPARATION FROM MICROSCOPIC FUNGI IN THE TECHNOLOGY OF FRUIT PROCESSING BEFORE LAYING FOR STORAGE
The use of the preparation from the biomass of the micromycete Mortierella polycephala provides an increase in the reliability of protection of fruits from microbial spoilage and an increase in the shelf life of fruits.
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