OPPORTUNITIES FOR SUPPORT OF CONSUMER PROPERTIES OF POULTRY MEAT PROCESSING UNDER CONDITIONS OF INFORMATION UNCERTAINTY OF RAW MATERIAL QUALITY
The article is devoted to methods of sono-chemistry in food industry. The authors consider one of the most promising directions of development of food industry of the Chelyabinsk region which is commercial flocks. On the basis of research the authors formulate a working hypothesis about the possibility of optimization of structure formation of deep processing of poultry meat under conditions of information uncertainty.