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