Abstract
The article presents the results of the analysis of literary sources – textbooks, monographs, articles, standards and technical regulations for the formation of the main term of bakery production – «bakery products». It is established that the formation of the term «bakery products» occurred gradually and finally it was formulated in GOST R 51785–2001. The term is now widely used in industry and cross industry regulatory documents. Its change will entail a lot of normative work not only at the sectoral, but also at the intersectoral and interstate levels.
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