| 摘要 |
Radioactively irradiated organic materials, in particular foodstuffs and luxury comestibles, are detected by measurements of the intensity of the chemiluminescence at a predetermined elevated temperature and comparison with the intensity of the chemiluminescence of unirradiated samples. The measurements are preferably carried out at a temperature of 40 DEG -60 DEG C and between the 1st and 60th minute after beginning of heating.
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