Paska, MariaПаска, Марія2020-06-302020-06-302020Paska 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.http://repository.ldufk.edu.ua/handle/34606048/26167Purpose: 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.engastronomical tourismdry-cured pork meat productArticle