COMPARISON OF REFLECTIVE AND LUMINESCENT SPECTROSCOPY METHODS FOR CONTROLLING THE DEGREE OF GRINDING OF BULK FOOD PRODUCTS

M. Belyakov; M. G. Kulikova; M. Novikova

For citations:

Belyakov M., Kulikova M.G., Novikova M. COMPARISON OF REFLECTIVE AND LUMINESCENT SPECTROSCOPY METHODS FOR CONTROLLING THE DEGREE OF GRINDING OF BULK FOOD PRODUCTS. Modern Science and Innovations. 2020;(3):77-83. (In Russ.) https://doi.org/10.37493/2307-910X.2020.3.10

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2307-910X (Print)

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