title: Ð¢Ð¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½Ð°Ñ Ñ Ð°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ° Ð¸ ÑÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¼ÐµÑÐ°Ð»Ð»Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð¿Ð¾ÑÑÐ´Ñ Ð´Ð»Ñ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ Ð¿Ð¸ÑÐ¸ ÑÐ°Ð·Ð½ÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´Ð¸ÑÐµÐ»ÐµÐ¹
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: Commodity characteristics and comparative assessment of the quality of metal utensils for cooking different manufacturers
Creators: name: ÐÐ¾ÑÑÑÐµÐ²Ð°, ÐÐ½Ð½Ð°
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: ÑÐºÐ¾Ð²Ð¾ÑÐ¾Ð´Ñ
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¸
Ð¿ÑÐ¾ÑÐ¸Ð²Ð¾Ð¿ÑÐ¸Ð³Ð°ÑÐ½Ð¾Ðµ Ð¿Ð¾ÐºÑÑÑÐ¸Ðµ
Ð¿Ð¾ÑÑÐ´Ð° Ð´Ð»Ñ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ Ð¿Ð¸ÑÐ¸
frying pans
quality assessment
quality indicators
safety indicators
non-stick coating
cooking utensils

description: 62 Ñ., 13 ÑÐ¸Ñ., 14 ÑÐ°Ð±Ð»., 24 Ð¸ÑÑ., 0 Ð¿ÑÐ¸Ð».
Ð¦ÐµÐ»ÑÑ Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÑÐºÐ¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ ÑÐ²Ð¸Ð»Ð¾ÑÑ ÑÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ°
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ÑÐ¾ÑÐ³Ð¾Ð²Ð»Ð¸ Ð¼ÐµÑÐ°Ð»Ð»Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð¿Ð¾ÑÑÐ´Ð¾Ð¹.
Ð ÑÐ°Ð±Ð¾ÑÐµ Ð´Ð°Ð½Ð° ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½Ð°Ñ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ° Ð¿Ð¾ÑÑÐ´Ñ Ð´Ð»Ñ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ Ð¿Ð¸ÑÐ¸; ÑÐ°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ñ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸Ñ Ðº ÐµÑ ÐºÐ°ÑÐµÑÑÐ²Ñ Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸;
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ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð¼ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¼ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸ ÑÐµÑÐ¸ Â«ÐÐ°ÐºÑÐ¸Ð´Ð¾Ð¼Â», Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° Ð¾ÑÐµÐ½ÐºÐ°
Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¸ ÑÐ¾ÑÐ³Ð¾Ð²Ð»Ð¸ ÑÐºÐ¾Ð²Ð¾ÑÐ¾Ð´Ð°Ð¼Ð¸ Ñ Ð¿ÑÐ¾ÑÐ¸Ð²Ð¾Ð¿ÑÐ¸Ð³Ð°ÑÐ½ÑÐ¼ Ð¿Ð¾ÐºÑÑÑÐ¸ÐµÐ¼ Ð²
Ð¼Ð°Ð³Ð°Ð·Ð¸Ð½Ð°Ñ-ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ°Ñ Â«ÐÐºÐµÐ¹Â», Â«ÐÐ¾Ð¼Ð¾Ð²Ð¾Ð¹Â», Â«ÐÐ°ÐºÑÐ¸Ð´Ð¾Ð¼Â» Ð¸ Â«FissmanÂ».
description: 62 p., 13 pic., 14 tab., 24 sources, 0 app.
The purpose of the bachelor's work was a comparative assessment of the
quality of frying pans with an anti-inflammatory coating of various manufacturers
sold in a retail distribution network, and the development of proposals aimed at
improving the organization of trade in metal cookware.
In the work given the commodity characteristics of dishes for cooking;
considered the requirements for its quality and safety; A comparative evaluation
of the quality of the samples of non-stick frying pans was carried out.
The results of the analysis of the assortment of frying pans in the retail
trade enterprise of the Maxidom network are presented, the organization of trade
in frying pans with nonstick coating in the competitor shops Â«OkeyÂ», Â«DomovoiÂ», Â«MaxidomÂ» and Â«FissmanÂ» is evaluated.