title: Ð¡ÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½Ð°Ñ Ñ Ð°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ° Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹, ÑÐµÐ°Ð»Ð¸Ð·ÑÐµÐ¼ÑÑ Ð² ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð¹ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¹ ÑÐµÑÐ¸ ÑÐµÐ³Ð¸Ð¾Ð½Ð°
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Confectionery, biscuits, quality assessment, quality indicators, safety indicators, physical and chemical research methods
Creators: name: ÐÑÐ·ÑÐ¼Ð¸Ð½Ð°, ÐÐ½Ð°ÑÑÐ°ÑÐ¸Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2019
Subjects: ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ðµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
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Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸
ÑÐ¸Ð·Ð¸ÐºÐ¾-Ñ Ð¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¼ÐµÑÐ¾Ð´Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ
confectionery
biscuits
quality assessment
quality indicators
safety indicators
physical and chemical research methods

description: 52 Ñ., 8 ÑÐ¸Ñ., 8 ÑÐ°Ð±Ð»., 21 Ð¸ÑÑ.
Ð¦ÐµÐ»ÑÑ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ ÑÐ²Ð¸Ð»Ð°ÑÑ ÑÑÐ°Ð²Ð½Ð¸-ÑÐµÐ»ÑÐ½Ð°Ñ ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½Ð°Ñ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ° Ð¸ ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ð° Ð¿ÐµÑÐµÐ½ÑÑ â Ð´Ð¾ÑÑÐ°ÑÐ¾ÑÐ½Ð¾ Ð´ÐµÑÐµÐ²Ð¾Ð¹ Ð¸ Ð´Ð¾ÑÑÑÐ¿Ð½Ð¾Ð¹ Ð´Ð»Ñ ÑÐ°Ð·Ð½ÑÑ ÑÐ»Ð¾ÐµÐ² Ð½Ð°ÑÐµÐ»ÐµÐ½Ð¸Ñ Ð¼ÑÑÐ½Ð¾Ð¹ ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸. ÐÐ±ÑÐ°Ð·ÑÐ°Ð¼Ð¸ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð±ÑÐ»Ð¸ ÑÐ°Ðº Ð½Ð°Ð·ÑÐ²Ð°ÐµÐ¼Ð¾Ðµ Â«Ð¿Ð¾ÑÑÐ½Ð¾ÐµÂ» Ð¿ÐµÑÐµÐ½ÑÐµ ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´Ð¸ÑÐµÐ»ÐµÐ¹, ÑÐµÐ°Ð»Ð¸Ð·ÑÐµÐ¼Ð¾Ðµ Ð² ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð¹ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¹ ÑÐµÑÐ¸ Ð³. Ð¡Ð°Ð½ÐºÑâÐÐµÑÐµÑÐ±ÑÑÐ³Ð°.

Ð ÑÐ°Ð±Ð¾ÑÐµ ÑÐ°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ñ ÑÐ°ÐºÑÐ¾ÑÑ, ÑÐ¾ÑÐ¼Ð¸ÑÑÑÑÐ¸Ðµ Ð¸ ÑÐ¾ÑÑÐ°Ð½ÑÑÑÐ¸Ðµ ÐºÐ°ÑÐµÑÑÐ²Ð¾ Ð¿ÐµÑÐµÐ½ÑÑ; Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð° Ð½Ð¾Ð¼ÐµÐ½ÐºÐ»Ð°ÑÑÑÐ° Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÐºÐ°ÑÐµÑÑÐ²Ð°. ÐÐ°Ð½Ð° ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ° Ð¼ÐµÑÐ¾Ð´Ð¾Ð², Ñ Ð¿Ð¾Ð¼Ð¾ÑÑÑ ÐºÐ¾ÑÐ¾ÑÑÑ Ð±ÑÐ»Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ; Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ð° ÑÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ð° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿ÐµÑÐµÐ½ÑÑ ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´Ð¸ÑÐµÐ»ÐµÐ¹, Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ð½ÑÑ Ð² ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð¹ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¹ ÑÐµÑÐ¸, Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° Ð¾ÑÐµÐ½ÐºÐ° ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²Ð¸Ðµ ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸ÑÐ¼ Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½Ð¾âÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸.
description: 52 p., 8 pic., 8 tab., 21 sources.
The purpose of the final qualifying work was a comparative com-modity characteristic and examination of biscuits - fairly cheap and accessi-ble to the various strata of the population flour confectionery products. The samples of the study were the so-called Â«FastingÂ» biscuits of various manu-facturers, sold in the retail network of St. Petersburg.

The paper discusses the factors that shape and preserve the quality of cookies; defined nomenclature of quality indicators. The characteristics of the methods by which the studies were performed; a comparative exami-nation of the quality of biscuits from various manufacturers represented in the retail network was made; the quality was assessed for compliance with the requirements of regulatory and technical documentation.