Increasing the selection of dry-cured meat products available for the restaurant industry in the context of gastronomic tourism

Please use this identifier to cite or link to this item: https://repository.ldufk.edu.ua/handle/34606048/26167

Title:	Increasing the selection of dry-cured meat products available for the restaurant industry in the context of gastronomic tourism
Authors:	Paska, Maria Паска, Марія
Keywords:	gastronomical tourism dry-cured pork meat product
Issue Date:	2020
Citation:	Paska M. Increasing the selection of dry-cured meat products available for the restaurant industry in the context of gastronomic tourism / Maria Paska // Theoretical foundation of modern science and practice : abstracts of XI International Scientific and Practical Conference. - Melbourn, 2020. - P. 66-67.
Abstract:	Purpose: to identify perspective trends in the development of technologies of authentic delicacy meat products by creating a competitive product in the gastronomic tourism market. This creates scientific and practical interest in conducting research related to the study of this issue.
URI:	http://repository.ldufk.edu.ua/handle/34606048/26167
Appears in Collections:	Наукові праці професорсько-викладацького складу ЛДУФК

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