TY  JOUR
TI  THE FORMATION OF THE RANGE CONCEPT THE FUNCTIONAL BREAD  OF MASS RANGE
KW  еconsumer preferences
KW  fruits of cranberry (Vaccinium oxycoccos)
KW  fruits of cowberry (Vaccinium vitis-idaea)
KW  fruits of bilberry (Vaccinium myrtillus)
KW  fruits of blueberry (Vaccinium uliginosum)
KW  powders from dried berry
KW  Toxicological safety
KW  functional bread of mass assortment
KW  contemporary level of quality
KW  assortment concept
JO  Trade, service, food industry
AU  Pushmina, I.N.
AU  Kolman, O.Y.
AU  Koyupchenko, I.N.
AU  Kudryavtsev, M.D.
PY  2021
IS  1
PB  Siberian Federal University