Introduction of energy-saving technologies to improve the effectiveness of food enterprises functioning
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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| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2018-03-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/110 |
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| _version_ | 1849692983699439616 |
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| author | I. V. Balashova T. A. Tereshchenko |
| author_facet | I. V. Balashova T. A. Tereshchenko |
| author_sort | I. V. Balashova |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-4a415e14af4b4860b2118a85a55730bc |
| institution | DOAJ |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| publishDate | 2018-03-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj-art-4a415e14af4b4860b2118a85a55730bc2025-08-20T03:20:33ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292018-03-0101171176109Introduction of energy-saving technologies to improve the effectiveness of food enterprises functioningI. V. Balashova0T. A. Tereshchenko1Branch of FSBEI HE “Maikop State Technological University” in YablonovskyKrasnodar Branch of the Russian Economic University named after G.V. PlekhanovIn 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.https://newtechology.mkgtu.ru/jour/article/view/110energy consumptionenergy saving technologiesenergy saving effectenergy and resource savingproduction resourcesenergy intensity of processes |
| spellingShingle | I. V. Balashova T. A. Tereshchenko Introduction of energy-saving technologies to improve the effectiveness of food enterprises functioning Новые технологии energy consumption energy saving technologies energy saving effect energy and resource saving production resources energy intensity of processes |
| title | Introduction of energy-saving technologies to improve the effectiveness of food enterprises functioning |
| title_full | Introduction of energy-saving technologies to improve the effectiveness of food enterprises functioning |
| title_fullStr | Introduction of energy-saving technologies to improve the effectiveness of food enterprises functioning |
| title_full_unstemmed | Introduction of energy-saving technologies to improve the effectiveness of food enterprises functioning |
| title_short | Introduction of energy-saving technologies to improve the effectiveness of food enterprises functioning |
| title_sort | introduction of energy saving technologies to improve the effectiveness of food enterprises functioning |
| topic | energy consumption energy saving technologies energy saving effect energy and resource saving production resources energy intensity of processes |
| url | https://newtechology.mkgtu.ru/jour/article/view/110 |
| work_keys_str_mv | AT ivbalashova introductionofenergysavingtechnologiestoimprovetheeffectivenessoffoodenterprisesfunctioning AT tatereshchenko introductionofenergysavingtechnologiestoimprovetheeffectivenessoffoodenterprisesfunctioning |