Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Krapiva T."'
Publikováno v:
Техника и технология пищевых производств, Vol 50, Iss 1, Pp 124-139 (2020)
Introduction. The problem of micronutrient deficiency remains a relevant issue all over the world. However, it is mostly developed countries that practice food fortification. The FAO and the WHO accumulate related experience and summarize it in vario
Externí odkaz:
https://doaj.org/article/a49b3644568c4f949b98efff3b740abd
Publikováno v:
Техника и технология пищевых производств, Vol 49, Iss 3, Pp 406-412 (2019)
In the modern society, terminology is considered as a significant factor that affects the communication process of scientists and specialists in the production and circulation of goods and services. The meanings of terms express scientific concepts t
Externí odkaz:
https://doaj.org/article/3cd9e39cece4406b94fab4ffbf609ace
Publikováno v:
AIP Conference Proceedings; 2021, Vol. 2442 Issue 1, p1-5, 5p
Publikováno v:
AIP Conference Proceedings; 2021, Vol. 2419/2401 Issue 1, p1-6, 6p
Publikováno v:
E3S Web of Conferences, Vol 480, p 03006 (2024)
One of the directions of the Strategy for the Scientific and Technological Development of the Russian Federation is ensuring the food security and food independence of Russia, the competitiveness of domestic products in the global food markets and re
Externí odkaz:
https://doaj.org/article/1d2dad96b3a6447a8761b8d4c43b87f9
Publikováno v:
Техника и технология пищевых производств, Vol 47, Iss 4, Pp 60-69 (2017)
Optimization of nutrition of the population as a whole and of individual groups in particular is an urgent problem that requires a solution. As for the nutrition optimization programs, it is advisable to consider the research objectives with subseque
Externí odkaz:
https://doaj.org/article/a1ed987c05a049a2ae84c7900b100837
Autor:
Kokryatckaya N.S., Krapiva T.V.
Publikováno v:
Техника и технология пищевых производств, Vol 44, Iss 1, Pp 131-136 (2017)
The Food Service Industry sector's feature connected with changes in the market structure, determining the emergence of various formats and concepts of enterprises, is its focus on the customer demand. The latter determines the characteristics of its
Externí odkaz:
https://doaj.org/article/50bf036d899a4f85948555840d9cb0b4
Publikováno v:
Техника и технология пищевых производств, Vol 40, Iss 1, Pp 157-164 (2016)
The analysis of an average margin and methods of pricing at different foodservice establishments (FE) under the conditions of the region (The Kemerovo region) is presented in the article. Factors for margin determination at FE are revealed: the cost
Externí odkaz:
https://doaj.org/article/8337312cd3f44e1f940559328f171171
Publikováno v:
Техника и технология пищевых производств, Vol 39, Iss 4, Pp 169-174 (2015)
A distinctive feature of the domestic catering market is the lack of its saturation, while the main factors determining its development are directly linked to the regional characteristics of this sphere. The aim of the work was to study the status an
Externí odkaz:
https://doaj.org/article/7127815b2865477caaeb0119348f3d03
Publikováno v:
Техника и технология пищевых производств, Vol 36, Iss 1, Pp 141-147 (2015)
The growth of the Russian market of public catering in 2012 was 12.8% and was ahead of the world averages in terms of monetary value. However, the development of Russian catering market is still not sufficient, especially in regions situated far from
Externí odkaz:
https://doaj.org/article/2451e4baf83a459eb36e8177d5790427