Abstract
This paper presents the results of work on studying the capabilities of EPR spectroscopy for identifying certain types of food products treated with ionizing radiation at various doses, determining the dose and time elapsed since the product was treated with ionizing radiation. The samples were examined for 270 days. For the prepared samples, the post-effect of irradiation with ionizing radiation was studied, which manifested itself in a change in the number of paramagnetic centers in the sample.
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