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°, Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿Ð»Ð¾Ð´Ð¾Ð²ÑÑ Ð¿ÑÑÐ½Ð¾ÑÑÐµÐ¹ Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¹ Ð¿Ð¾ ÑÐ°Ð·Ð²Ð¸ÑÐ¸Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð¿ÑÑÐ½Ð¾ÑÑÐµÐ¹ Ð¸ Ð¿ÑÐ¸Ð¿ÑÐ°Ð² Ð² ÑÐ¾ÑÐ³Ð¾Ð²ÑÑ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸ÑÑ
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: Comparative commodity characteristics, assessment of the quality of fruit spices and development of recommendations for the development of the range of spices and condiments in commercial enterprises
Creators: name: ÐÐ¾Ð¿Ð¾Ð²Ð°, ÐÐ»Ð¸Ð½Ð°
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: 2021
Subjects: Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
Ð¿ÑÑÐ½Ð¾ÑÑÐ¸ Ð¸ Ð¿ÑÐ¸Ð¿ÑÐ°Ð²Ñ
Ð¿ÑÑÐ½Ð¾ÑÑÐ¸ ÑÐµÐ¼ÐµÐ¹ÑÑÐ²Ð° Ð¿ÐµÑÐµÑÐ½ÑÑ
ÑÐ¼ÐµÑÐ¸ Ð¿ÐµÑÑÐµÐ²
quality assessment
quality indicators
assortment
spices and seasonings
spices of the pepper family
pepper mixtures

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description: This work is devoted to the comparative commodity characteristics, the examination of the quality of spices of the pepper family and the development of recommendations for expanding their range in retail trade enterprises. Tasks that were solved during the research: 1. To consider the commodity characteristics of spices of the pepper family, their consumer properties, chemical composition, safety requirements and quality indicators. 2. To analyze the presented assortment of spices of the pepper family in retail trade enterprises of the Leningrad region and the online store and develop recommendations for the development of their assortment. 3. To give a description of the methods by which the research was carried out. 4. To conduct a comparative examination of the quality of mixtures of spices of the pepper family of various manufacturers, presented in retail trade networks. The studies were carried out on the basis of consumer goods examination laboratories of the Higher School of Service and Trade. The research used standard and generally recognized in commodity science research methods: determination of organoleptic parameters, determination of net weight, mass fraction of fractions, mass fraction of impurities of plant origin, mass fraction of light grains, mass fraction of fruits affected by surface mold. As a result, it was found that the best sample in terms of quality indicators is a mixture of peppers of the Â«KamisÂ» and Â«KotanyiÂ» trademark in bags. Based on the analysis of the assortment of retail trade enterprises, conclusions are formulated and recommendations are developed aimed at its development.