| http://www.w3.org/ns/prov#value | - uck but customers are realising they do more besides contamination, like quality attributes of the product you have,??? he told FoodQualityNews.com.???Customers see the technology and the different attributes and say ???maybe I can move the inspection point closer to the source???.???If there is a problem, this gets it off the line before it becomes a big problem and if it is a non-contamination i
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