Competitiveness of mayonesis of different producers in the local market of the city of Perm, Russia
Palabras clave:
Mayonnaise trademarks, sensory indicators of mayonnaise quality, packaging and marking quality of mayonnaise, a comprehensive tabular assessment methodResumen
The article presents a multi-component assessment of the quality and competitiveness of mayonnaise produced by different brands within the district market. The aim of the study was to systematize and evaluate mayonnaise brands in the Perm city market. To achieve this goal, it was necessary to study the quality of samples of mayonnaise trademarks; conduct market research to identify customer preferences; assessment of the competitive position of mayonnaise brands.
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, L. G. (2014). Commodity research of homogeneous groups of food products: a textbook for bachelors. Moscow: Dashkov and Co.
GOST 31761-2012 (2013). Mayonnaise and mayonnaise sauces. General technical conditions. Introduced on November 29, 2012. Moscow: Standartinform.
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Kim, Y. S. (2017). Effects of hydrolyzed rapessed cake extract on the quality characteristics of mayonnaise dressing. Food Chemistry, Vol. 82 (12), 2847-2856.
Olsson, V. (2018). The effect of emulsion intensity on selected sensory and instrumental texture properties of full-fat mayonnaise. Foods, Vol. 7 (1), 9.
Starovoitova, K. V., Tereshchuk, L. V. (2018). The development of mayonnaise recipes taking into account the main trends in improving the assortment. Technique and technology of food production, Vol. 48, No 1, 91-98.
Zhebeleva, I. A. (2016). Commodity research and examination of food products: a training manual. M: Dashkov and Co.
Zhiryaeva, E. V. (2014). Commodity nomenclature of foreign economic activity: a training manual. St. Petersburg: Intermedia.
Deunezheva, A. A. (2016). Examination of the quality of mayonnaise. Scientific works of students of the Mountain State Agrarian University "Student Science - to the Agro-Industrial Complex": in 2 hours. Vladikavkaz, 221-223.
, L. G. (2014). Commodity research of homogeneous groups of food products: a textbook for bachelors. Moscow: Dashkov and Co.
GOST 31761-2012 (2013). Mayonnaise and mayonnaise sauces. General technical conditions. Introduced on November 29, 2012. Moscow: Standartinform.
Hollman, M. R. (2017). Isolation of egg yolk granules as low?cholesterol emulsifying agent in mayonnaise. Journal of Food Science, Vol. 82, No 7, 1588-1593.
Katlishin, O. I. (2018). Assessment of the competitiveness of pasta sold on the market in Perm. Competitiveness in the global world: economics, science, technology, No 6, 40-42.
Kazhaeva, O. I. (2014). Commodity research and examination of food products: a training manual. Orenburg: Orenburg State University. Available at: http: /biblioclub.ru/index.php? Page = book & id = 258801.
Kim, Y. S. (2017). Effects of hydrolyzed rapessed cake extract on the quality characteristics of mayonnaise dressing. Food Chemistry, Vol. 82 (12), 2847-2856.
Olsson, V. (2018). The effect of emulsion intensity on selected sensory and instrumental texture properties of full-fat mayonnaise. Foods, Vol. 7 (1), 9.
Starovoitova, K. V., Tereshchuk, L. V. (2018). The development of mayonnaise recipes taking into account the main trends in improving the assortment. Technique and technology of food production, Vol. 48, No 1, 91-98.
Zhebeleva, I. A. (2016). Commodity research and examination of food products: a training manual. M: Dashkov and Co.
Zhiryaeva, E. V. (2014). Commodity nomenclature of foreign economic activity: a training manual. St. Petersburg: Intermedia.
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2019-11-21
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Katlishin, O. I. (2019). Competitiveness of mayonesis of different producers in the local market of the city of Perm, Russia. Amazonia Investiga, 8(24), 157–161. Recuperado a partir de https://amazoniainvestiga.info/index.php/amazonia/article/view/967
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