SCIENCE OF COMMODITY THEORYPUGACHEVSKIY G.
Dialectic transformations of goods properties 5
MARKET RESEARCHESKOCHUBEI D.
Development of logistic strategy of trade enterprises 9
Structural changes in development of trade of Ukraine in the modern period 17
Development of leasing services market in Ukraine 26
TERESHCHENKO S., GALKO S.
Сustoms value of the imported goods as a protective instrument of the national market 37
The main trends of the development of domestic and world markets of sanitary paper goods 41
The hosiery market in Ukraine 47
INNOVATION TECHNOLOGIES OF THE HEALTHY FOOD-STUFFSPYVOVAROV Y., PYVOVAROVA O., GRINCHENKO O.
Scientific prognostication of structure-forming regularity of the system "alginate sodium – calcium sulfate – water" 52
Fruit sauces from the products of subtropical persimmon 62
LEBSKAYA T., GRIGORIEVA L., KARPOVEC P.
The peculiarities of chemical composition and prospect of the use of dietary addition "Skvamarin" 67
METHODOLOGICAL ASPECTS OF GOODS QUALITY EVALUATIONHOLUB B.
Analysis of microbiological dangers of dairy synbiotic drinks manufacturing in HACCP developing 74
MALYUK L., DUBININA S.
Optimization of receipts of vegetable and cheese pastes 82
Problems of authenticity evaluation of cultural gold values of the Scythian period 90
GRYGORENKO O., PIATNYTSKA G.
New approaches to the determination of products competitiveness in the restaurant trade enterprises 98
RESEARCHES OF FOODSTUFF'S QUALITYBULAKH M.
Genetically determined economic-commodity indicators of pumpkin grades, depending on their ontogenesis stage in the conditions of Polissia 107
ZHUK V., BALIA L.
Effect of hydrothermal processing on the biological value of grain French beans 116
ORLOVA N., BELINSKA S.
Indicators of quality changes of quick-frozen vegetable and fruit products 121
MANDRYKA V., SAMOJLENKO A.
The quality evaluation of fruit multivitamin juices and nectars 127
GORYACHOVA E., NAUMENKO K.
Research of aromatic properties of high quality apple juices 133
KUNDIUS D., GONCHAROVA I.
The biological value of herbal tea with hips 138
TISHENKO Y., LUKJANCHUK T.
Quality of mayonnaise as its competitiveness factor 142
Formation of properties of sausage meat with chick-pea 146
SYDORENKO O., MOSKALYUK R., PAVLYUCHENCO Y.
Biological value of proteins of the jellied fish products 152
Evaluation of competitiveness of the bread from the new assortment on the Ukrainian market 158
PERESICHNY M., SOBKO A.
Analysis of food ration of school-age children in the conditions of sanatorium-resort establishment 163
IMPROVEMENT OF CONSUMER PROPERTIES OF NONFOODSARTYUKH T., SHEGINSKIY O.
Research of firmness to aging of shoe synthetic leather 169
GOODS' QUALITY KEEPING
KOLTUNOV V., BELINSKA Y.
Theoretical substantiation and the practical use of prolonged storage of radish in polyethylene package 173
PROBLEMS OF GOOD' SAFETYANTONENKO A., KRAVCHENKO M.
Safety evaluation of sauce products 184
CHERNYAK L., MEREZHKO N., KARAVAYEV T.
Ecological safety of polymeric materials on the base of polystyrene 189