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

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DC Field	Value	Language
dc.contributor.author	Paska, Maria	-
dc.contributor.author	Паска, Марія	-
dc.date.accessioned	2020-06-30T09:07:53Z	-
dc.date.available	2020-06-30T09:07:53Z	-
dc.date.issued	2020	-
dc.identifier.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.	uk_UA
dc.identifier.uri	http://repository.ldufk.edu.ua/handle/34606048/26167	-
dc.description.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.	uk_UA
dc.language.iso	en	uk_UA
dc.subject	gastronomical tourism	uk_UA
dc.subject	dry-cured pork meat product	uk_UA
dc.title	Increasing the selection of dry-cured meat products available for the restaurant industry in the context of gastronomic tourism	uk_UA
dc.type	Article	uk_UA
Appears in Collections:	Наукові праці професорсько-викладацького складу ЛДУФК

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