Introduction of energy-saving technologies to improve the effectiveness of food enterprises functioning
I. V. BalashovaBranch of FSBEI HE “Maikop State Technological University” in YablonovskyT. A. TereshchenkoKrasnodar Branch of the Russian Economic University named after G.V. Plekhanov
ABI
Annotatsiya
In the article possibilities of introduction of resource-saving technologies are considered, necessity of use of energy-resource-saving measures to increase the efficiency of domestic food enterprises functioning is proved.
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