Application of innovative decisions to increase the quality of food-processing industry products

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The article highlights the application of innovative decisions connected with development and introduction of essentially new technologies on the basis of modern physical methods used to process agricultural raw materials. It is proved that with application of electrophysical effect non-polluting products are received at the expense of effective disinfection of barley grains, and simultaneously to decrease power and material consumption at improvement in quality of an end-product, that is beer.

Electrophysical methods of effect, safety, quality, food raw materials

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IDR: 147160670

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