FIELD: food-processing industry. SUBSTANCE: method involves packing liquid or food product in respective containers; vacuumizing with following sealing; exposing vacuumized liquid or food product to magnetic field and/or ultraviolet radiation, and/or supersonic vibrations, and/or laser radiation, with exposition being conducted separately or in any required combination. Radiation parameters are chosen for each specific case depending on kind of product prepared for storage, volume of product, storage time etc. EFFECT: increased efficiency by providing ecologically clean product and increased storage time.
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