title: ÐÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿Ð»Ð¾Ð´Ð¾Ð¾Ð²Ð¾ÑÐ½ÑÑ ÐºÐ¾Ð½ÑÐµÑÐ²Ð¾Ð² Ð² Ð·Ð°Ð»Ð¸Ð²ÐºÐµ 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: Evaluation of the quality of canned fruits and vegetables in filling and development of recommendations for the formation of a competitive assortment of a trading enterprise
Creators: name: ÐÐ°Ð³Ð°ÑÐ¸Ð½, ÐÐ»ÐµÐºÑÐ°Ð½Ð´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: Ð¿Ð»Ð¾Ð´Ð¾Ð¾Ð²Ð¾ÑÐ½ÑÐµ ÐºÐ¾Ð½ÑÐµÑÐ²Ñ
Ð¾Ð»Ð¸Ð²ÐºÐ¸ Ð² Ð·Ð°Ð»Ð¸Ð²ÐºÐµ
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¸
ÑÐ¸Ð·Ð¸ÐºÐ¾-Ñ Ð¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¼ÐµÑÐ¾Ð´Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ
vegetable canned foods
olives in brine
quality assessment
quality indicators
safety indicators
physical and chemical methods of research

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description: 55 pages, 12 pictures, 8 tables. The topic of the final qualifying work: "Assessment of the quality of canned fruits and vegetables in filling and the development of recommendations for the formation of a competitive assortment of a trading enterprise." The object of work is canned olives in brine. Subject of research: consumer properties of canned fruits and vegetables, examination of the quality of olives in brine and analysis of their assortment. The purpose of the final qualification work was a comparative assessment of the consumer properties of olives in brine on the basis of an examination of the quality of the samples under study. Tasks that were solved in the course of the study: to consider the classification and range of olives in brine, the factors that shape the quality; assess the quality of olives in brine, analyze the structure of the assortment of cookies. The work uses standard research methods in commodity science â organoleptic and physico-chemical. As a result of the work, quality indicators are determined, a comparative characteristic of olives in brine from different manufacturers and production methods is given, an analysis of the assortment of the category "olives" in retail chains carrying out e-commerce, delivery of products to the consumer is carried out. The field of application of the research results - the obtained results of the work can be used by trade and manufacturing enterprises in order to form a rational assortment. Based on the results of the work, the following conclusions were made: the formation of the assortment is due to new ingredients of already branded products; the studied samples differ significantly in consumer properties; the absence of various production methods and varieties in the assortment of olives.