<oai_dc:dc xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
        <dc:relation>http://eprints.zu.edu.ua/29932/</dc:relation>
        <dc:title>Criteria for assessing the practical preparedness of the future technologist-technician in the specialty "production of bread, confectionary, pasta and food concentrates" at the food industry college</dc:title>
        <dc:creator>Дуганець, В. І.</dc:creator>
        <dc:creator>Ткач, Л. В.</dc:creator>
        <dc:subject>L Education (General)</dc:subject>
        <dc:publisher>Вид-во ЖДУ ім. І.Франка</dc:publisher>
        <dc:date>2019</dc:date>
        <dc:type>Article</dc:type>
        <dc:type>PeerReviewed</dc:type>
        <dc:format>text</dc:format>
        <dc:language>uk</dc:language>
        <dc:identifier>http://eprints.zu.edu.ua/29932/1/5.pdf</dc:identifier>
        <dc:identifier>  Дуганець, В. І. and Ткач, Л. В.  (2019) Criteria for assessing the practical preparedness of the future technologist-technician in the specialty "production of bread, confectionary, pasta and food concentrates" at the food industry college.  Вісник Житомирського державного університету імені Івана Франка. Педагогічні науки (97).  pp. 24-33.  ISSN 2663-6387     </dc:identifier>
        <dc:language>english</dc:language></oai_dc:dc>