Open AccessINTEGRITY OF USE OF MENU CONFECTIONERY PRODUCTS OF ENHANCED BIOLOGICAL VALUE IN FOOD STORES IN HOTELS
Author(s) -
Iryna Barkholenko,
Daria Bondar,
Larysa Sharan,
Наталія Петрівна Бондар,
Андрій Васильович Шаран,
Viacheslav Hubenya
Publication year - 2019
Publication title -
molodij včenij
Language(s) - English
Resource type - Journals
eISSN - 2313-2167
pISSN - 2304-5809
DOI - 10.32839/2304-5809/2019-1-65-39
Subject(s) - business , value (mathematics) , food science , biological value , advertising , chemistry , computer science , machine learning