SCIENTIFIC SUBSTANTIATION OF INNOVATIONS AND THE CONCEPTIONS OF HEALTHY FOODS RESOURCE-EFFECTIVE TECHNOLOGY DEVELOPMENT
DOI:
https://doi.org/10.30890/2709-2313.2023-24-01-006Keywords:
Food industry, innovations, J. Schumpeter’s theory, food for well-being, conception, idea.Abstract
The authors of the article formulated the hypothesis of their research as the expedience to implement the innovative production methods into the practice of Ukrainian food industry, specifically the newly developed branch dealing with food products for wMetrics
References
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