Beer and beverages №5/2015
NEWS
EVENT
XXIV International Forum "BEER" in Sochi
INDUSTRIAL MARKETING
The Outcome of the Russian Manufacture of Beer, Soft and Alcoholic Drinks, Juices, Wines and Alcohol for January-June, 2015
Oganesyants A. L., Khurshudyan S. A.Actual Aspects of the Alcohol Products Quality in Russia
| P. 12-14 | Key words: alcohol market; the consumption structure; falsification; a code of ethics. Abstract: Over the last 5 years, there have been significant changes in the volume of sale of alcoholic beverages on the market of alcoholic beverages of Russia in general, and within the individual groups. Currently, the Russian market has a tendency to further reducing of sales of alcoholic beverages. One of the main reasons for this decline is the increase in prices is mainly due to the indexing excise taxes upwards. Limiting retail sales of alcoholic beverages, as well as the desire of the population to a healthy lifestyle, contribute to a further decline in this indicator. It should be noted that the current structure of consumption of alcoholic beverages in Russia, which is characterized by a high proportion of beer and spirits, is saved since 1992. Level of falsified drinks in the domestic alcohol market, such as vodka, wine and cognac is 50?% and above. The experience of many other countries shows that the greatest impact in the fight against falsification takes place in cases where the combination of state and public control measures is. It should be noted that in the fight against low quality, products and falsification measures aimed at maintaining and promoting public producers, guaranteeing high quality of products, including alcohol, are not used. At the same time in international practice, support of conscientious manufacturers often directly related to the ethics of participants of food production and circulation. In recent years, there has been a tendency for adoption codes of ethics for members of production and turnover of the various types of products in Russia. Authors: Oganesyants Arsen L'vovich, Post-graduate Student Lomonosov Moscow State University, 46, Leninskie Goryi, Moscow, 119991, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Khurshudyan Sergey Azatovich, Doctor of Technical Science, Professor All-Russiun Research Institute of Brewing, Beverage and Wine Industry, 7 Rossolimo St., Moscow, 119021, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
TECHNOLOGICAL INNOVATION IN THE INDUSTRY
Karpenko D.V., Vartanova U.V., Borisova N.O., Shirokova M.A.The Influense of Nanopreparation of Zinc Oxide at the Activity of Proteases
| P. 16-19 | Key words: zinc oxide nanopreparation; nanoparticles; proteases; enzyme preparations. Abstract: One of the most rapidly developing areas of science and technology in recent years is nanotechnology. Their use allows to solve a wide range of problems, but some concerns about the potential adverse effects of nanoparticles and nanopreparations on various objects and processes, in particular food production are expressed. Thereby, it is advisable to study the effects of nanopreparations used in the industrial scale on the raw materials and processes of fermentative industries. Studies of the effect of zinc oxide nanopreparation on the activity of enzyme preparation Neutrase 1.5 MG were conducted. After that test variant's proteolytic activity was determined by the colorimetric method and compared to the similar indicator of the control specimen which wasn't affected by the nanopreparations. It has been found that different concentrations of nanozinc provide complex and multidirectional impact on the activity of proteolytic enzymes of the preparation. It is shown that at nanopreparation concentrations 0.2 and 3.0 mg?/?cm3 in the reaction medium, the action of enzymes of Neutrase 1.5 MG allow to accumulate 100 and 215?%, respectively, more of FAN in comparison to the control. At the same time, the nanozinc concentration of 0.4 mg?/?cm3 totally inactivates protease of Neutrase 1.5 MG. Based on these results the authors conclude that increasing of zinc oxide nanoparticles content in the raw materials and, as a consequence, in the technological media of food?/?fermentative productions can lead to difficulties in technological processes, in particular by inhibiting of the key enzymes activities. Authors: Karpenko Dmitrij Valer'evich, Doctor of Technical Sciences, Associate Professor; Vartanova Ul'jana Vadimovna, Student; Borisova Natal'ja Olegovna, Student; Shirokova Marija Aleksandrovna, Student Moscow State University of Food Production, 11 Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Balandin G.V.The Use of Silver Nanoparticles to Ensure the Safety of Saccharomyces Yeast
| P. 20-25 | Key words: Gum Arabic; yeast; minimal inhibitory concentration; silver nanoparticles; Saccharomyces cerevisiae. Abstract: The paper is devoted to the study of methods for inhibiting the growth of microorganisms that are supposed to be the sources of contamination in brewing industries. The objective was to study the possibility of regulating the microbiological processes occurring during cultivation of yeast cells using different concentrations of silver nanoparticles colloidal solutions. The study was performed at Moscow State University of Food Production. The possibility of applying silver nanoparticles in limiting the growth of Gram-positive nonspore-forming (Micrococcus varians), spore-forming Gram-positive (Bacillus cereus) and Gram-negative bacteria (Escherichia coli) has been studied. Selected colloids nanoparticles were synthesized using a food-based polysaccharide solubilizer - gum arabic. During the experiment, yeast were grown in liquid media in the presence of silver nanoparticles with the introduction of the bacterial cells. Selective effect of nanoparticles on mixed culture of bacteria and brewing yeast Saccharomyces cerevisiae is displayed. It was established that after 48 hours of cultivating yeast in a medium contaminated with bacterial pathogens, the samples treated with silver nanoparticles accumulated 30?% more biomass than the samples not subjected to treatment. Obtained a minimal working concentration of silver particles in a liquid medium, inhibiting the growth of contaminating microorganisms and that showed no evidential effect on populations yeast. It was found that at the concentration of nanoparticles in the medium up to 0.01 g?/?dm3, by the end of the experiment the amount of dead yeast cells did not exceed 2?%. It is assumed that the use of colloidal solutions of silver nanoparticles during the yeast cultivation will prevent bacterial infections and have a positive impact on growth and development of yeast cells. Authors: Balandin Gleb Vladlenovich, Post-graduate Student Moscow State University of Food Production, 11 Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Golub O.V., Chekryiga G.P., Motovilov O.K.The Formation of the Quality Characteristics of Fermented Drink Based on Honey and Plant Materials
| P. 26-30 | Key words: beverage; the method of obtaining; honey; oregano; flower pollen. Abstract: Honey drinks always enjoyed in Russia are very popular. Beverages by methods for producing are classified on cold and obtained by a heat treatment. Drinks, which were prepared with the addition of plants (berries and herbs), were appreciated. Currently, experts of the food industry try to adapt traditional ways of producing honey drinks to modern industrial conditions. The purpose of this research - to develop production technology of honey drink. The object of research - technology for producing honey drinks. Conventional and special methods were used: organoleptic, physical-chemical and microbiological. In the production of honey drink raw materials are used (honey, herb of marjoram, flower pollen (beebread)) which meets standards, including safety, operating in the country. A method for the production of honey drink was developed, comprising dissolving honey in the infusion of herb of marjoram, fermentation flower pollen (beebread) by natural active yeast for 18-21 days at a temperature of 25...30 °C to a weight fraction of alcohol 14±1?%, the heat treatment (cooling down temperature 4...5 °C) followed by removal the sediment. As result - a drink was done that has the original organoleptic qualities (transparent, without sediment and foreign impurity, light straw with a greenish tinge, with soft, honey-floral aroma and flavor with a pleasant refreshing aftertaste), physical-chemical and safety indicators, which comply with related regulatory requirements documents existing in Russia. As a result, a technological scheme of production of honey drink is developed, indicators of quality and safety are installed. Authors: Golub Olga Valentinovna, Doctor of Technical Science, Associate Professor Siberian University of Consumer Cooperation, 26 Pr. K. Marx, Novosibirsk, 630087, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Chekryiga Galina Petrovna, Candidate of Agricultural Science Siberian Research and Institute of Technology of Processing of Agricultural Production, Working village Krasnoobsk, Novosibirsk region, 630501, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Motovilov Oleg Konstantinovich, Doctor of Technical Science, Associate Professor Siberian Research and Institute of Technology of Processing of Agricultural Production, Working village Krasnoobsk, Novosibirsk region, 630501, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kolpakov E.Yu., Samoylov A.V.Method of Molecular-genetic Identification of Sterilized Citrus Juices
| P. 32-34 | Key words: DNA; polymerase chain reaction; thermostability; heat treatment; molecular-genetic method. Abstract: During orange juice producing the four groups of species are used. They are sweet orange, mandarin, sour orange, as well as hybrids of sweet orange and mandarin. However, European countries don't approve the presence of juice from the fruit belonging to other citrus groups in juice from sweet orange. In accordance with it the implementation of quality and, if necessary, quantity control for presence of other citrus juice additions. The right way to solve this problem is usage the robust species-sensitive identification of industrial fruit juice industrial samples. It should be done by two ways. The first one is determination the nucleic acids stability to heat treatment conditions. The second one is determination the possibility of adulteration identifying by using the species-specific oligonucleotide primers. As the research objects the thermal treated direct extraction juices made from mature orange and mandarin were taken. DNA extraction was carried out by precipitation on sorbent. The primers specific for Citrus have been defined and synthesized. So amplification protocols have been optimized. Extracted DNA samples shown significant stability after heating up to 125 °С during 2 min. And that stability was maintained at 118 °С and 1.3 kPa. The effectiveness of PCR within investigations of hard heat treated juices has been proved. Experimentally determined PCR sensitiveness was approximately 3?% of mandarin juice addition in sweet orange one. Authors: Kolpakov Evgeniy Yurievich, Post-graduate Student; Samoylov Artem Vladimirovich, Candidate of Biological Science All-Russian Research Institute of Canning Technology, 78 Shkolnaya St., Vidnoye, Moscow region, 142703, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
TECHNOLOGY
Ovsyannikov V. Yu., Kondratieva Ya. I., Bostryinets N. I., Denezhnaya A. N., Kraminova J. S.Study of the Process of Crystallizing the Moisture with the Concentration of the Cherry Juice
| P. 36-39 | Key words: cherry juice; freeze concentration; the crystallization of the moisture. Abstract: The process of crystallizing the moisture with the concentration of cherry juice is investigated by the freezing out method at the ice producer, equipped with the system of the circulation of product. According to the results of experiment are obtained the dependences of a change in the specific cyclic productivity on frozen out ice and the contents of dry matter in the solution, obtained with the melting of frozen out ice from the boiling point of refrigerant in the vaporizer of ice producer, the surface area of heat exchange elements, in reference to the unit of the working volume of apparatus, the expenditure of juice, supplied to the apparatus and the initial content of dry matter in it. The analysis of obtained dependences showed that with the decrease of the boiling point of refrigerant in the vaporizer of ice producer the value of a specific quantity of frozen out ice monotonically increases in the dependence of close one to the linear, and a change in the value of a specific quantity of frozen out ice from the expenditure of the cherry juice, pumped through the apparatus bears the expressed nonlinear nature. The content of dry matter in the solution, obtained with the melting of frozen out ice from the boiling point of refrigerant in the vaporizer of ice producer nonlinearly monotonically rises as a result of the no stationary conditions for the formation of the crystal structure of ice with the seizure of the part of the liquid phase with the significant magnitudes of the temperature head. In the process of freezing cherry juice at a boiling point of refrigerant more than 258.0 K the minimum content of dry matter in the solution, obtained with the melting of frozen out ice, was observed. With an increase in the initial content of dry matter in the cherry juice the content of dry matter in the solution, obtained with the melting of frozen out ice, increases. Is noted, that the most significant effect on the nature of the flow of the process of the refrigerators concentration of cherry juice they have the boiling point of refrigerant in the vaporizer of installation and the initial content of the dry solutes in the initial cherry juice. The obtained results make it possible to reveal practical recommendations with the concentration by freezing cherry juice with different regimes of the work of the concentrated installation and different initial content of dry matter in the juice. Authors: Ovsyannikov Vitali Yurjevich, Candidate of Technical Science, Associate Professor; Kondratieva Yana Igorevna, Student; Bostryinets Natalia Igorevna, Student; Denezhnaya Anastasija Nikolaevna, Student; Kraminova Julia Sergeevna, Student Voronezh State University of Engineer Technologies, 19 Pr. Revolutsii, Voronezh, 394018, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
QUALITY CONTROL
Kobelev K. V., Gernet M. V., Gribkova I. N., Lazareva I.V.Study of Raw Material Structure Correlation on Quality and Safety Finished Beer. Part IV. Influence of Grain and Sugar-containing Raw Materials on Free Amino Acids Content in Beer
| P. 40-44 | Key words: free amino acids; beer; raw material structure. Abstract: In Scientific Research Institute of beverages, starting in 2010, a comprehensive study on the effect of raw material composition on the quality characteristics of the resulting finished beer is carried out. The additional identification parameters enables identification of beer compliance with its name, draw a conclusion on compliance with beer production limits prescribed by law, or to identify violations of production technology of brewing products. It is known that high quality beer requires hydrolysis observation of rational regime of protein biocatalisys besides carbohydrates. The biocatalisys products of protein are important for yeasts vital functions for taste and foam beers properties formation and colloidal stability of beer. Protein concentration in beer cannot be predicted because it have only nitrogen's which can?t be digested by the yeasts. One of the most importance free amino acid function is a different metabolite reactions precipitation. Speed of alcoholic fermentation is increased due to adequate quantity of amino acids and decreased side metabolites formation at the same time, and it increased quantity leads to reaction of transamination with unnecessary concentration of high alcohols content forming on the contrary. The authors investigated the dependence of free amino acids and their accumulation in beer, depending on composition of the raw materials. Similar studies in the brewing industry are practically not carried out. During the research on the model bench various types of wort were obtained with barley malt, first class, and maltose syrup. Modern research methods using HPLC and GC, as well as traditional methods used in brewing in this study were applied. In accordance with the data obtained by the authors, replacing part of malt on unmalted grain raw materials and maltose syrup leads to the increase of all amino acids content in finished beer compared to beer obtained only from malt. Our data on the amino acids content of beer, show that its total content is in the range of 58.0-802.6 mg?/?l with the growth of initial wort density from 9.2 to 22.0?% for light lager beer. According to the article, which was published in "Beer and beverages" earlier and in view of the recently obtained results, following compounds were chosen: 1?propanol, isobutanol, isoamilol, ethylacetate, acetaldegide, fenylethil alcohol, organic acids, glycerol, free amino acids due to quality and quantity structure determination of different beer types with the aim to work out additional criteria. There fore the system of indicators of authenticity beer structure was developed. Authors: Kobelev Konstantin Viktorovich, Candidate of Technical Science; Gernet Marina Vasiljevna, Doctor of Technical Science, Professor; Gribkova Irina Nikolaevna, Candidate of Technical Science; Lazareva Irina Valerievna, Candidate of Technical Science All-Russian Research Institute of Brewing, Beverage and Wine Industries, 7 Rossolimo St., Moscow, 119021, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Timoshсhuk I. V., Кrasnovа T.A., Shulzhenko Yu. S.The Influence of Organic Water Contaminants on the Main Components of Frut-wheyty Drinks
| P. 46-49 | Key words: water; phenol; fruit-whey drinks; chlorophenol. Abstract: Fruit-whey drinks basе on whole or restored whey. They are increasingly used in the daily diet of people. The stability of the main components of fruit-whey drinks (proteins, lactose, sugar syrup, citric acid) was studied during the storage in the presence of priority organic contaminants (phenol, chlorophenol and chloroform) which are formed in water ised for drinks during chlorination in water preparation. Estimated that stability of proteins, lactose, sucrose and citric acid in fruit-whey drinks does not change in the presence of chloroform. The reducing of the concentration of the basic components of fruit-whey drinks and priority contaminants (phenol, chlorophenol) has been established in case of joint presence. The mechanism of interaction of proteins, lactose, sucrose and citric acid with phenol and chlorophenol has been theoretically proved. The result of the study shows that the protein content of whey diluted by water in the presence of phenol and chlorophenol has decreased by 10?%, lactose - by 5?%, sucrose concentration - by 35?% in the presence of phenol and 31?% in the presence of chlorophenol, citric acid - 47 and 37?% respectively. That is why it is necessary to subject water to the additional purification from organic substances before using for fruit-whey drinks. Authors: Timoshсhuk Irina Vadimovna, Doctor of Technical Science, Associate Professor; Кrasnovа Tamara Andreevna, Doctor of Technical Science, Professor; Shulzhenko Yulia Sergeevna, Post-graduate Student Kemerovo Institute of Food Technology (University), 47, Stroitelei blvd, Kemerovo, Russia, 650056, This email address is being protected from spambots. You need JavaScript enabled to view it. |
RAW AND OTHER MATERIALS
Korostileva L. A., Parfenova T. V., Tekutieva L. A.Kvass with Buckwheat Husk
| P. 50-52 | Key words: antioxidants; buckwheat husk; kvass with infusion of buckwheat husk; kvass with infusion of stevia; concentrate kvass wort; infusion of buckwheat husk; infusion of buckwheat husk; polyphenol compounds. Abstract: The lack of natural antioxidants in the human diet negatively affects the normal functioning of human body. Adding products with functional properties to the ration will fill the gap. Possible raw material for enriching kvass with functional components is buckwheat husks. The total content of polyphenol in the husk, depending on the type of buckwheat and conditions of its cultivation, is varied from 1.5 to 2.5?%. Polyphenols provides husk with rutin, which has a P-vitamin activity, quercetin and its derivatives and quercitrin, as well as catechis, phenolcarboxylic acids. The aim of this work was developing the technology of kvass with buckwheat husks and infusion of stevia. Three samples were made: kvass with buckwheat husk infusion; kvass with buckwheat husk and stevia infusions; kvass with stevia extract (without buckwheat husk).The basis of kvass was kvass wort concentrate, which was partially replaced by buckwheat husk infusion, dry bakery yeast, sugar syrup, stevia infusion. Buckwheat husks were washed with water, fried for 3 minutes to remove bitterness and to improve the taste of kvass, then cooled room temperature was to and covered with boiling water in a ratio of 1:5, ingrained for one hour and used for kvass. To reduce energy value of kvass the sugar syrup in the second sample replaced by an infusion of stevia. The third sample was prepared without buckwheat husks, only with stevia extract. Stevia was steamed for 5 minutes to remove the taste and odor of a medicament. All kvass samples were opaque and brown. Taste of all samples was fresh, clean, bluff, sweet and sour. According to analytical data, the ratio of sweetness and acidity in the tested samples was less than 1, and so they belong to the group of sour-sweet kvass. Thus, the use of buckwheat husks as nontraditional raw material for the production of kvass not only reduces the cost of production, expands the range of the beverage, but also increases its functional properties. Kvass with buckwheat husk is necessary for a group of those who need the products with low gluten content, as it not contained in buckwheat husk. Consequently, buckwheat husk and stevia can be used in the production of kvass, which will reduce the consumption of primary raw materials (kvass wort concentrate and sugar) and increase the biological value of the drink. Authors: Korostileva Ludmila Alexeevna, Candidate of Technical Science, Associate Professor; Parfenova Tamara Vasilievna, Candidate of Technical Science, Associate Professor; Tekutieva Ludmila Alexandrovna, Candidate of Technical Science, Associate Professor Far Eastern Federal University, School of Economics and Management, 8 Sukhanova St., Vladivostok, 690091, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Svistun N. What to drink the athlete?
Filonova G. L., Kovaleva I. L., Komrakova N. A., Nikiforova E. V.Spicy-Aromatic Raw Materials to Create Positive Non-alcoholic Products
| P. 58-61 | Key words: spices; spicy and aromatic raw materials; spicy infusions; multicomponent concentrates; non-alcoholic beverages. Abstract: Spices were used from old times for preparation of food products. The ability of spices to give drinks individuality and originality of perception is marked. The composition of spices influences at the functional properties of soft drinks. It is given an example of classification of spices for a classic, local and complex. The particular interest have spices: Mixture of peppers, Khmeli-suneli. Authors have an experience of creation of non-alcoholic products with the using of extracts from the different types of spicy plants. It is given brief characteristics of spices and noted their influence at metabolic processes in the body on a physical and psychological condition. Antimicrobial and antioxidant properties of spices are described. Spices help to strength the forces of organism to unfavorable influence of external environment. Semi-finished products from spices may be included in the composition of the drink - extracts, tinctures, concentrates, essential oils. The experimental data of the quantity of the soft drink, infusions of the most frequently used spices is given. These researches were conducted on the Kursk biofactory. Their good compatibility with agricultural plants and with medicinal herbaria in the creation of new kinds of soft drinks. It is necessary to use the principles of food combinatory when creating herbal mixtures that includes spices. Brief description of the technology of obtaining of extracts and concentrates of spices. It is described concentrates with functional properties from vegetable raw materials and spices. The laboratory of technology of soft drinks and concentrates on a natural basis of the Institute of brewing, nonalcoholic and wine industry created the technology of useful drinks. These investigations have patents. It is described the priority areas in the creation of new kinds of soft drinks. Authors: Filonova Galina Leont'evna, Candidate of Technical Science; Kovaleva Irina L'vovna; Komrakova Natalija Anatol'evna; Nikiforova Elena Vasil'evna All-Russian Research Institute of Brewing, Beverage and Wine Industries, 7 Rossolimo St., Moscow, 119021, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Krikunova L. N., Tomgorova S. M., Lazarevа I. V.Preparation of the Wort of Peeling Rye
| P. 62-65 | Key words: Viskoferm L; rye; methods of preparing wort; Termamyl SC; removing the upper layers of the grain; enzyme preparations; Shearzim 500 L. Abstract: Krikunova Ludmila Nickolaevna, Doctor of Technical Science, Associate Professor; Tomgorova Svetlana Mikhailovna, Candidate of Technical Science; Lazarevа Irina Valerievna, Candidate of Technical Science All-Russian Research Institute of Brewing, Beverage and Wine Industries, 7 Rossolimo St., Moscow, 119021, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Authors: |
Kadnikova I. A., Kalenik T. K., Guruleva O.N.Chemical Composition of the Black Polyporus Auricularia Auricular-judae
| P. 66-70 | Key words: Auricularia auricular-judae; amino acids; mushroom; caloric value; mineral elements; soluble carbohydrates. Abstract: The most popular objects of cultivation in the East Asian countries are the edible fungi that are using not only as food but also as a raw material for the production of health-care aids and drugs. The aim of this paper is to investigate the chemical composition and nutritional value of the edible fungus Auricularia auricula judae as a functional ingredient and a source of biologically active substances (BAS). Objects of research are the black fungi A. auricula fruiting bodies grown in China (Hong-chun city). The main components (ash, proteins, lipids, general carbohydrates, water-soluble polysaccharide, cellulose, chitin, pectin, uronic acids) content as well as the composition and content of amino acids, mineral elements and monosaccharides were determined. This fungus contains 3.6 g of ash, 12.5 g of protein, and 1.7 g of fat per 100 g of dry matter. Fungi dry matter contains a large amount of carbohydrates 66.1 g?/?100 g of dry matter. A. auricula is characterized by an average caloric value 327.7 kcal?/?100 g of dry matter. Using the gas-liquid chromatography method, the monosaccharide composition is defined and it is represented by the glucose, mannose, xylose, and galactose. Glucose and mannose are the main components of the black fungi polysaccharides (15.0 and 10.7 g?/?100 g of dry matter respectively). The macroelement composition of black fungi differs the high content of calcium and potassium (12 000 and 160 000 mg?/?kg respectively). Among the microelements, iron and zinc (200 and 60 mg?/?kg respectively) prevail in the black polyporus tissues. The content of essential amino acids A. auricula amounted 34.7?% of the total amino acids. Research of the A. auricula chemical composition revealed that this fungi specie is a valuable food raw material for the low-calorie diet production, as well as a source of biologically active polysaccharides such as glucans, pectin and chitin. Authors: Kadnikova Irina Arnoldovna, Doctor of Technical Science, Professor; Kalenik Tatiyana Kuzminichna, Doctor of Biological Science, Professor Far Eastern Federal University, 8 Sukhanova St., Vladivostok, 690091, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. Guruleva Olga Nikolaevna, Candidate of Technical Science Pacific scientific Research Fisheries Center, 4 Shevchenko per., Vladivostok, 690091, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
INFORMATION
Burdun N.I. A Clockwork Orange 2015
18+. Rules common - everyone's responsibility!
Vorobyova O. Tea merchant AS Gubkin countrymen erected a monument