title: Ð¡ÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð²Ð°ÑÐµÐ½ÑÑ ÐºÐ¾Ð»Ð±Ð°ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÑ ÐºÐ°ÑÐµÐ³Ð¾ÑÐ¸Ð¹ Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¹ Ð¿Ð¾ ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾Ð³Ð¾ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸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 assessment of the quality of cooked meat sausage products of different categories and Ð° development of recommendations for the formation of a competitive assortment of the trading enterprise
Creators: name: ÐÐ°Ð¿ÑÐµÐ², ÐÐµÐ½Ð¸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: 2021
Subjects: ÑÐ¾ÑÐ¸ÑÐºÐ¸
ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
ÐºÐ¾Ð»Ð±Ð°ÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
ÑÐ¾ÑÑÐ°Ð²Ð½ÑÐµ ÑÐ°ÑÑÐ¸
Ð¼Ð°ÑÑÐ° Ð½ÐµÑÑÐ¾
Ñ Ð»Ð¾ÑÐ¸Ð´ Ð½Ð°ÑÑÐ¸Ñ
canned food
technology
stewed beef
component parts
net weight
sodium chloride

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description: 63pages,13figures,12tables The topic of the final qualification work: "Comparative assessment of the quality of cooked sausage products of various categories and development of recommendations for the formation of a competitive assortment of a trading enterprise". The object of the work is cooked sausages, including sausages. The subject of the study: consumer properties of cooked sausages, examination of the quality of sausages and analysis of the assortment. The purpose of the final qualification work is a comparative assessment of the consumer properties of cooked sausage products on the basis of an expert examination of the quality of the samples under study. The tasks that were solved in the course of the study: to consider the classification of cooked sausages and their assortment, the factors that form and preserve the quality; to assess the quality of cooked sausages, to analyze the structure of the assortment of cooked sausages. The paper uses standard research methods in commodity science â organoleptic and physico-chemical. In the course of the work, the characteristics of cooked sausages (sausages) were presented): Raw materials and technologies for the production of cooked sausages are described, classification criteria and technological regulation of cooked sausages are described, a comparative examination of the quality of cooked sausages is carried out, and trends in the development of the range of meat products in Russia and in the market of St. Petersburg are outlined. Scope of application of the research results â the obtained results of the work can be used by commercial and industrial enterprises in order to form a rational assortment.