<?xml-stylesheet type="text/xsl" href="https://emersonexchange365.com/cfs-file/__key/system/syndication/rss.xsl" media="screen"?><rss version="2.0" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:slash="http://purl.org/rss/1.0/modules/slash/" xmlns:wfw="http://wellformedweb.org/CommentAPI/"><channel><title>Improved Quality with Mass Flow and Density Measurements</title><link>/industries/otherindustries/food-beverage/b/weblog/posts/improved-quality-with-mass-flow-and-density-measurements</link><description>Tom Belling 
 For food &amp;amp; beverage producers, managing the quality of each batch can be challenging when there are manual processes involved. For instance, if the raw materials are manually added, variations can cause batches to fall outside of the recipe</description><dc:language>en-US</dc:language><generator>Telligent Community 13</generator></channel></rss>