PRINCIPLES OF DETERMINATION OF VALUE IN USE FOR MEAT AND MEAT PRODUCTS BASED ON QUALITY INDICATORS — THE COEFFICIENTS OF CONSUMER PROPERTIES

N. F. Neburchilova; I. V. Petrunina

Theory and practice of meat processing
Teoriâ i praktika pererabotki mâsa

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ISSN 2414-438X (Print)
ISSN 2414-441X (Online)

Theory and practice of meat processing

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Neburchilova N.F., Petrunina I.V. PRINCIPLES OF DETERMINATION OF VALUE IN USE FOR MEAT AND MEAT PRODUCTS BASED ON QUALITY INDICATORS — THE COEFFICIENTS OF CONSUMER PROPERTIES. Theory and practice of meat processing. 2016;1(3):81-95. https://doi.org/10.21323/2414-438X-2016-1-3-81-95

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2414-438X (Print)
ISSN 2414-441X (Online)

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Andrey B. Lisitsyn - Doctor of technical sciences, Professor, Academician of RAS, Scientific supervisor , V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russia

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About the Authors

N. F. Neburchilova
The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation

candidate of economic sciences, docent, leading scientific worker, Head of the Direction of the Economic Problems in the Meat Industry of the Center of the Economic Analytical Investigations and Information Technologies

I. V. Petrunina
The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation

senior research worker, the Direction of the Economic Problems in the Meat Industry of the Center of the Economic Analytical Investigations and Information Technologies

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Theory and practice of meat processing

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