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THE QUALITY AND COMPETITIVENESS OF FOOD PRODUCTS
Tumbakov Sergey Vladimirovich1, Makarova Ludmila Viktorovna2, Tarasov Roman Viktorovich3
1Penza State University of Architecture and Construction, student
2Penza State University of Architecture and Construction, Candidate of Technical Sciences, Associate Professor
3Penza State University of Architecture and Construction, Candidate of Technical Sciences, Associate Professor
1Penza State University of Architecture and Construction, student
2Penza State University of Architecture and Construction, Candidate of Technical Sciences, Associate Professor
3Penza State University of Architecture and Construction, Candidate of Technical Sciences, Associate Professor
Abstract
The question of improving product quality and its competitiveness are closely linked with the ability to obtain objective information about it. In work the analysis of the level of product quality in the calculation of the generalized indicator of quality and identifying the types and causes of defects in the production process.
Category: 08.00.00 Economics
Article reference:
The quality and competitiveness of food products // Modern scientific researches and innovations. 2016. № 3 [Electronic journal]. URL: https://web.snauka.ru/en/issues/2016/03/65174
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