INVESTIGATION OF THE INTENSIVE TECHNOLOGY OF FOOD SPROUTS USING ORGANIC ACIDS
Olena Kovaliova, Yuriy Chursinov, Viktoriia Kalyna, Tatyana Khromenko, Ekaterina Kunitsia The features of the intensive technology of getting food sprouts with organic acids as an intensifier of germination were studied. The aim was to establish the features of the intensive technology of producing sprouts of different crops with using organic acids at germination (butanedioic, 3-pyridine […]
DETERMINATION OF CONSUMER PREFERENCES OF DIFFERENT GROUPS OF FOOD
Yana Biletska, Anna Perepelytsia, Olha Bilovska Marketing research of consumer preferences of consumers when purchasing various groups of food products are conducted, the factors affecting respondents when purchasing food products are studied. It is established that the consumer in its daily diet takes 10.5 % of bakery products; 7.1 % cereals and soups based on […]