TECHNO-ECONOMIC EVALUATION OF THE PRODUCTION FUNCTIONAL INGREDIENTS AND FUNCTIONAL FOODS
https://doi.org/10.20914/2310-1202-2013-3-245-252
Abstract
Techno-economic assessment of the production of functional foods is made in the article. Assessment of the market potential of the products is represented.
About the Authors
S. A. Strorublevtsev
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
S. V. Lavrov
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
O. U. Kolomytseva
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
U. N. Duvanova
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
References
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2. Uchitel, U.G. SWOT analysis and synthesis basis for the formation of the organization's strategy [Text] / U.G. Uchitel, M.U. Uchitel. – M.: Librokom, 2010. - 328 p.
3. Garnov, A.P. Business economics: a modern business planning [Text]: textbook /A.P. Garnov, E.A. Hlevnaya. - M: Delo & service, 2011. - 284 p.
4. Dubrovin, I. Business planning at the enterprise [Text] / I. Dubrovin. – M.: Dashkov & K, 2012. - 432 p.
5. Evdokimova, O.V. Methodology of determination the competitive potential of functional foods [Text] / O.V. Evdokimova // Food industry. 2009. - № 8. - p. 36-39.
Review
For citations:
Strorublevtsev S.A., Lavrov S.V., Kolomytseva O.U., Duvanova U.N. TECHNO-ECONOMIC EVALUATION OF THE PRODUCTION FUNCTIONAL INGREDIENTS AND FUNCTIONAL FOODS. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(3):245-252. (In Russ.) https://doi.org/10.20914/2310-1202-2013-3-245-252
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