Food concentrates. Methods for determination of organoleptic properties, preparedness of concentrates for using and evaluation of suspension dispersity
State system for ensuring the uniformity of measurements. State special standard and state verification schedule for means of measuring magnetic induction of constant field in the range of 2-10 T for temperature range from 4,2 to 300 K and from 0,1 up to 2 T for the range from 4,2 to 77 K
