Innovative approach in optimization of bakery products with added food value
Автор: Nilova Nilova Lyudmila, Naumenko Natalya Vladimirovna, Kalinina Irina Valeryevna
Рубрика: Управление качеством товаров и услуг
Статья в выпуске: 21 (238), 2011 года.
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The main problems of development of bakery products market which are necessary to take into consideration when assorting the bakery products with added food value were singled out. Selection of the enriching phytogenous additives should be carried out considering their influence on consumer properties, quality and safety of bakery products.
Bakery products assortment, enrich additives, quality, safety, consumer properties, modern technologies, conditioners
Короткий адрес: https://sciup.org/147155603
IDR: 147155603
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