METHOD OF DETERMINATION OF FOOD PRODUCT QUALITY BY MAN'S INDIVIDUAL SUSCEPTIBILITY OF PRODUCT BEING TESTED

摘要

FIELD: food industry. SUBSTANCE: method may be used for estimation of food product quality and development of treatment (dietic) nourishment for patients suffering from different disturbances of metabolism. Method includes galvanopuncture examination of patient at several test points and recording of values obtained. Procedure is repeated at contact of patient with selected sample. Quality of product is judged by value of variation of indices. EFFECT: reduced quality determination time, enhanced reliability.