Economic aspects of introduction of additive technologies in the field of food production
https://doi.org/10.47612/2220-8755-2019-14-15-19
Abstract
The possible directions of the use of 3Dtechnologies in food production are presented depending on economic entities and areas of application. The main economic benefits and advantages of using additive technologies in food production are systematized, as well as the constraints of their implementation.
About the Authors
A. Meliashchenia
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
T. Shakel
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
O. Kimoshevskaya
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
References
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Review
For citations:
Meliashchenia A., Shakel T., Kimoshevskaya O. Economic aspects of introduction of additive technologies in the field of food production. Topical Issues of Processing of Meat and Milk Raw Materials. 2019;1(14):15-19. (In Russ.) https://doi.org/10.47612/2220-8755-2019-14-15-19
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