Open AccessCONSUMERS’ PREFERENCES AS THE BASIS TO MAKE a product line of flour confectionary
Author(s) -
A.G Vershinina,
A.E Kholodkova,
Llc «Fresh »
Publication year - 2019
Publication title -
azimut naučnyh issledovanij: èkonomika i upravlenie
Language(s) - English
Resource type - Journals
eISSN - 2712-8482
pISSN - 2309-1762
DOI - 10.26140/anie-2019-0803-0022
Subject(s) - product (mathematics) , product line , line (geometry) , business , food science , mathematics , biology , manufacturing engineering , engineering , geometry