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2013, № 8 (157)



Soldatkina O.V. FEATURES OF ASSESSING THE COMPETITIVENESS OF FOOD PRODUCTSArticle is devoted to detection of features of an assessment of foodstuff and determination of competitiveness of production taking into account specifics of foodstuff (on the example of grain products). Taking into account specific properties and characteristics of foodstuff the technique of determination of competitiveness of foodstuff which was a basis for an assessment of competitiveness of bread of the premium of the studied enterprises is developed. Key words: competitiveness, assessment of competitiveness of goods, assessment of competitiveness of foodstuff, technique of an assessment of competitiveness of goods.

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References:

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About this article

Author: Soldatkina O.V.

Year: 2013


Editor-in-chief
Sergey Aleksandrovich
MIROSHNIKOV

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