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ABOUT FEATURES OF SETTING AND QUALITY OF MEALS OF BOARD FEED IN THE CONDITIONS OF CATERING «KOLTSOVO»
Innovations and Food Safety
Onboard food is one of the components of normal flight tolerance. At enterprises for the production of on-board meals, ready meals and culinary products are produced, and their sale and consumption are organized. The purpose of the research was to study the features of manning and the quality of meals onboard food in the conditions of «Catering «Koltsovo» (the city of Yekaterinburg). As an object of research, a meat snack from the meals of the economy class food was used. In the course ofdoi:10.31677/2311-0651-2019-23-1-82-88 fatcat:yajickcqmbeoxldb2fna4rxfpu