TO THE ANALYSIS OF MODELS ACHIEVE QUALITY AND SAFETY OF FOOD PRODUCTS
Abstract
The paper proposes a model for the overall evaluation of quality indicators and safety of food products in the formulation of the product in the production and definition of the economic factor to achieve quality and safety of food products, the application of which will determine the merit and competitiveness of the product at factor approximation to the "1" or the ability to analyze and subsequent achievement of quality and product safety in the K-value of <0.5. There is a table with the effort required to define verifiable indicators of quality and safety, and the values of the estimated coefficient of quality and safety.
About the Author
Е. Z. Harus
РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»
Belarus
Belarus
References
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2. Громова, И. А. Сенсорные методы контроля качества пищевых продуктов / И.А. Громова. - Мн., 2010. - 53 с.
3. Научные достижения в пищевой промышленности становление и развитие / З.В. Ловкис [и др.]. - Минск: ИВЦ Минфина, 2016. - 336 с.
Review
For citations:
Harus Е.Z. TO THE ANALYSIS OF MODELS ACHIEVE QUALITY AND SAFETY OF FOOD PRODUCTS. Food Industry: Science and Technology. 2016;(4):98-101. (In Russ.)
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