MODEL OF ACCOUNTING AND ANALYTICAL SUPPORT FOR MANAGEMENT ACCOUNTING OF ORGANIZATIONS IN THE CONFECTIONERY INDUSTRY by Zh. M. Korzovatykh

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MANAGEMENT OF COMPETITIVE ADVANTAGES IN CONFECTIONERY INDUSTRY ENTERPRISES: A CASE STUDY OF SLOVAKIA AND UKRAINE by Nataliia Parkhomenko, Lucia Vilčeková, Peter Štarchoň

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Physicochemical and Sensory Evaluation of Gummy Candies Fortified with Microcapsules of Guinea Pig (<i>Cavia porcellus</i>) Blood Erythrocytes and Tumbo (<i>Passiflora tarminiana</... by Carlos A. Ligarda-Samanez, Eliana Villano-Limache, Williams Pichihua-Oscco, David Choque-Quispe, Reynaldo Sucari-León, Dante Fermín Calderón Huamaní, Germán De la Cruz, Rober Luciano-Alipio, Wilber Cesar Calsina Ponce, Yolanda Aroquipa-Durán, María José Victoria Campos-Huamaní

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Hybrid Gel as a Substitute for Hard Fats in Confectionery by Vasilissa S. Kutsenkova, Nataliia V. Nepovinnykh, Samira A. Yeganehzad

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PECULIARITIES OF CONFECTION INDUSTRY ORGANIZATIONS, INFLUENCING THE CONSTRUCTION OF MANAGEMENT ACCOUNTING SYSTEM by Z. M. Korzovatykh, I. S. Rezonkina

Subjects: “…organizations of the confectionery industry…”
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Microbiological and chemical qualities of cream-filled pastries sold in kerman city confectioneries, southeast of iran by Masoud Sami, Atefeh Nasri, Mahboobeh Bagheri, Hamid Sharifi

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