APPLICATION OF SCIENTIFIC AND TECHNICAL CREATIVITY METHODS AT THE STAGE OF NEW PRODUCT DEVELOPMENT

APPLICATION OF SCIENTIFIC AND TECHNICAL CREATIVITY METHODS AT THE STAGE OF NEW PRODUCT DEVELOPMENT

Optimization of nutrition of the population as a whole and of individual groups in particular is an urgent problem that requires a solution. As for the nutrition optimization programs, it is advisable to consider the research objectives with subsequent solutions in the form of innovation projects. T...

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Bibliographic Details
Main Authors:	Krapiva T.V., Urzhumova A.I., Mayurnikova L.A., Novoselov S.V.
Format:	Article
Language:	Russian
Published:	Kemerovo State University 2017-12-01
Series:	Техника и технология пищевых производств
Subjects:	new food products development methods of scientific and technical creativity explicit knowledge implicit knowledge research subject area
Online Access:	http://fptt.ru/stories/archive/47/8.pdf

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