Examination of consumer qualities of milk products by magnetic-resonance tomography
Annotation
At the present time practically in all branches of food industry a topical question is identification of subquality and faulty products. At the same time a number of technologies permit use of certain food additives and specific kinds of raw materials that do not deteriorate consumer qualities of produce. New methods of technical-chemical control allowing solving these problems are necessary; elaboration of new instrumental methods is a must, including such method as magnetic-resonance tomography.
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