title: Ð¢Ð¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½Ð°Ñ Ñ Ð°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ° ÑÑÑ Ð¸Ñ ÑÐ°ÑÑÐ²Ð¾ÑÐ¸Ð¼ÑÑ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð² Ð¸Ð· ÑÐ¸ÐºÐ¾ÑÐ¸Ñ Ð¸ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° ÑÐ°ÑÑÐ²Ð¾ÑÐ¸Ð¼ÑÑ Ð¿Ð¾ÑÐ¾ÑÐºÐ¾Ð¾Ð±ÑÐ°Ð·Ð½ÑÑ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð² Ð±ÐµÐ· ÐºÐ¾ÑÐµÐ¸Ð½Ð° Ð² ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð¼ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¼ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸
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 of dry instant chicory beverages and improvement of assortment of instant powdery beverages without caffeine in the retail trade enterprise
Creators: name: ÐÐµÐ½ÐµÑÐ°Ð»ÑÑÐºÐ¸Ð¹, ÐÐ»ÐµÐºÑÐµÐ¹
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Ð¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½Ð°Ñ Ñ Ð°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ°
ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸Ñ Ðº ÐºÐ°ÑÐµÑÑÐ²Ñ ÑÐ¸ÐºÐ¾ÑÐ¸Ñ ÑÐ°ÑÑÐ²Ð¾ÑÐ¸Ð¼Ð¾Ð³Ð¾
Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÐ¸ÐºÐ¾ÑÐ¸Ñ ÑÐ°ÑÑÐ²Ð¾ÑÐ¸Ð¼Ð¾Ð³Ð¾ Ð¿Ð¾ÑÐ¾ÑÐºÐ¾Ð¾Ð±ÑÐ°Ð·Ð½Ð¾Ð³Ð¾
ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° ÑÐ¸ÐºÐ¾ÑÐ¸Ñ ÑÐ°ÑÑÐ²Ð¾ÑÐ¸Ð¼Ð¾Ð³Ð¾
Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ñ ÑÐ¾ÑÐ³Ð¾Ð²Ð»Ð¸ Ð² ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð¼ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¼ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸
commodity characteristics
quality requirements for instant endive chicory
quality estimation of instant powdery chicory
improvement of assortment of instant endive chicory
trade organisation in a retail trade enterprise

description: ÐÐ±ÑÐµÐºÑÐ¾Ð¼ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ²Ð»ÑÐµÑÑÑ ÑÐ¸ÐºÐ¾ÑÐ¸Ð¹ ÑÐ°ÑÑÐ²Ð¾ÑÐ¸Ð¼ÑÐ¹ Ð¿Ð¾ÑÐ¾ÑÐºÐ¾Ð¾Ð±ÑÐ°Ð·Ð½ÑÐ¹. 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»ÑÐµÑÑÑ ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½Ð°Ñ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÐ¸ÐºÐ¾ÑÐ¸Ñ ÑÐ°ÑÑÐ²Ð¾ÑÐ¸Ð¼Ð¾Ð³Ð¾ Ð¿Ð¾ÑÐ¾ÑÐºÐ¾Ð¾Ð±ÑÐ°Ð·Ð½Ð¾Ð³Ð¾ Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¹ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ ÐµÐ³Ð¾ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð² ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð¼ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¼ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸ Ð¢ÐÐ Â«Ð¡Ð¢ÐÐÐ ÐÐ¡Â». ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿ÑÐ¾Ð²Ð¾Ð´Ð¸Ð»Ð¸ÑÑ Ð½Ð° Ð±Ð°Ð·Ðµ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¸ ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ¾Ð²Ð°ÑÐ¾Ð² ÐÐ¨Ð¡Ð¸Ð¢. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ñ ÑÑÐ°Ð½Ð´Ð°ÑÑÐ½ÑÐµ Ð² ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ð¸ Ð¼ÐµÑÐ¾Ð´Ñ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ñ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ñ (Ð²Ð½ÐµÑÐ½Ð¸Ð¹ Ð²Ð¸Ð´ ÑÑÑÐ¾Ð³Ð¾ Ð¿ÑÐ¾Ð´ÑÐºÑÐ°, ÑÐ²ÐµÑ, Ð°ÑÐ¾Ð¼Ð°Ñ Ð¸ Ð²ÐºÑÑ) Ð¸ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ (Ð¼Ð°ÑÑÐ¾Ð²Ð°Ñ Ð´Ð¾Ð»Ñ Ð²Ð»Ð°Ð³Ð¸, ÑÐ, Ð¸ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ñ Ð¿Ð¾Ð»Ð½Ð¾Ð¹ ÑÐ°ÑÑÐ²Ð¾ÑÐ¸Ð¼Ð¾ÑÑÐ¸ Ð² Ð³Ð¾ÑÑÑÐµÐ¹ Ð¸ ÑÐ¾Ð»Ð¾Ð´Ð½Ð¾Ð¹ Ð²Ð¾Ð´Ðµ) Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹. ÐÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿Ð¾ÐºÐ°Ð·Ð°Ð»Ð°, ÑÑÐ¾ Ð²ÑÐµ Ð¾ÑÐ¾Ð±ÑÐ°Ð½Ð½ÑÐµ Ð¾Ð±ÑÐ°Ð·ÑÑ ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²ÑÑÑ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸ÑÐ¼ Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½Ð¾Ð¹ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸ ÐÐÐ¡Ð¢ Ð  55512-2013 Ð¦Ð¸ÐºÐ¾ÑÐ¸Ð¹ Ð½Ð°ÑÑÑÐ°Ð»ÑÐ½ÑÐ¹ ÑÐ°ÑÑÐ²Ð¾ÑÐ¸Ð¼ÑÐ¹. Ð¢ÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÑÐ»Ð¾Ð²Ð¸Ñ.
description: The object of the study is chicory soluble powder. The aim of this qualification work is to characterise the quality of instant powdered chicory and development of recommendations to improve the range of assortment in the retail trade enterprise TPK Â«STOKROSÂ». The research was carried out on the basis of the consumer goods examination laboratory of the Higher School of Economics and Technology. Standard methods of determination of organoleptic (appearance of dry product, colour, aroma and taste) and physico-chemical (mass fraction of moisture, pH, and total solubility in hot and cold water) parameters were used in the work. The quality assessment has shown that all selected samples correspond to requirements of the normative documentation GOST R 55512-2013 instant natural chicory. Technical conditions.