title: ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¸Ð´ÐµÐ½ÑÐ¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½ÑÑ Ð¿ÑÐ¸Ð·Ð½Ð°ÐºÐ¾Ð² Ð¸ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð½Ð°ÑÑÑÐ°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¼Ð¾Ð½Ð¾ÑÐ»Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð¼ÐµÐ´Ð° Ð¸ Ñ Ð°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ° Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ½Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ñ Ð½Ð° ÑÑÐ½ÐºÐµ Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³Ð°
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: Research of identification signs and indicators of quality of natural monoflor honey and characteristic of the assortment offer in the market of St. Petersburg
Creators: name: Ð Ð¾Ð·ÐµÐ½Ð±Ð»ÑÐ¼, ÐÐ»Ð¸Ð·Ð°Ð²ÐµÑÐ°
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: 2020
Subjects: Ð¿ÑÐµÐ»Ð¾Ð²Ð¾Ð´ÑÑÐ²Ð¾
Ð½Ð°ÑÑÑÐ°Ð»ÑÐ½ÑÐ¹ Ð¼ÐµÐ´
Ð½Ð°ÑÑÑÐ°Ð»ÑÐ½ÑÐ¹ Ð¼Ð¾Ð½Ð¾ÑÐ»Ð¾ÑÐ½ÑÐ¹ Ð¼ÐµÐ´
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð°
ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ð°
ÑÑÐ½Ð¾Ðº
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
beekeeping
natural honey
natural monoflor honey
quality indicators
examination of
quality
market
range

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description: 52 pages, 10 figures, 8 tables.
Theme of the final qualification work: Â«The study of the
identification signs and quality indicators of natural monoflor honey and the
characteristics of the assortment offer on the market of St. PetersburgÂ».
The aim of the bachelor's research work was to evaluate the
consumer properties of natural monoflor honey of six brands sold at retail
enterprises in St. Petersburg.
In work considers factors that affect the consumer properties of the
product, form and maintain its quality; the nutritional value; safety
requirements and quality indicators. In the course of analysis of the natural
honey market, the assortment presented in retail enterprises was analyzed. A
comparative analysis of the range of natural honey in six retail chains in
St. Petersburg.
An examination of the quality of natural monoflor honey of six
brands was conducted in the consumer goods examination laboratory of the
Higher School of Service and Trade. Organoleptic and physicochemical
research methods were used in the work.