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Trends Regarding The Level Of The Processing, Assortment Structure And The Quality Of The Food Products

Listed author(s):
  • Nataliţa Maria Sperdea


    (University of Craiova, Romania)

  • Mădălina Giorgiana Mangra


    (University of Craiova, Romania)

  • Marieta Stanciu


    (University of Craiova, Romania)

Registered author(s):

    Foods differ qualitatively depending on the range part. Commodity classification of food products can provide us important information about their composition, their inclusion in one group or another being made according to their origin (vegetable origin, animal origin or mixed), chemical composition and inside group depending on the measure of processing, consumer destination, stability, method of packing, etc. The rapid development of science and technology, increasing concern for consumer safety and concern for innovation in order to streamline production processes and diversification of food supply have contributed to the emergence of mutations in production, quality and assortment structure. All these things will be presented in this paper.

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    Article provided by University of Petrosani, Romania in its journal Annals of the University of Petrosani - Economics.

    Volume (Year): 10 (2010)
    Issue (Month): 2 ()
    Pages: 331-340

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    Handle: RePEc:pet:annals:v:10:y:2010:i:2:p:331-340
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