ASSESSMENT OF COMPETITIVENESS OF PASTEURIZED MILK TAKING INTO ACCOUNT THE INDICATORS REGULATING ITS QUALITY
Keywords:
competitiveness, pasteurized milk, quality indicators, integral indicator of competitivenessAbstract
The generally accepted method of assessing the competitiveness of food products in its basis involves the definition of a single, group and integral indicator, the value of which for individual groups of food products has different information value. The paper considers the definition of competitiveness of food products taking into account their specificity on the example of pasteurized milk.
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Published
2019-11-10
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Section
ECONOMICS AND ORGANIZATION OF AGRICULTURE
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Copyright (c) 2019 A.A. Kurochkin
This work is licensed under a Creative Commons Attribution 4.0 International License.
