Food processing Industry №3/2015
The Outcome of the Food and Processing Industry of Russia.
FOOD INGREDIENTS
Nikiforova T.A., Kulev D.K., Nechaev A.P., Semenova P.A. Preparation of the Draft Program of Development of Production Micro-Ingredients in the Russian Federation on 2015-2025 Years
Ingredients LLC "Teresa Inter".
Oganesyants L.A., Panasyuk A.L., Kuzmina E.I., Sviridov D.A., Komarov N.V., Kostsova T.E.Use of Grape Extracts CO2 as a Natural Dietary Supplement in the Preparation of Margarine Emulsions.
P. 12-13 | Key words secondary resources; grape pomace; CO2 extracts; oxidative stability; margarine emulsion; biologically active compounds Abstract |
References 1. Oganesyants L. A. et al. [Using CO2 extracts of secondary winemaking resources as a food additive for vegetable oils]. Pishchevaya promyshlennost', 2014, no. 3, pp. 42-43. (In Russ.) 2. Panasyuk A. L., Kuz'mina E. I., Sviridov D. A., Kostsova T. E. [Deep recycling winemaking wastes using carbon dioxide extraction]. Pishchevaya promyshlennost', 2014, no. 8, pp. 17-19. (In Russ.) 3. Oganesyants L. A. et al. [The prospects of using the red vine leaves as secondary raw material]. Vinodelie i vinogradarstvo, 2012, no. 5, pp. 24-26. (In Russ.) 4. Oganesyants L. A. et al. [Chemical composition and bioactive substances of red vine leaves]. Tekhnologii i innovatsii, 2012, no.10, pp. 63-65. (In Russ.) 5. Oganesyants L. A. et al. [Extracts of red vine leaves - a natural source of bioactive compounds]. Pishchevaya promyshlennost', 2013, no. 3, pp. 40-42. (In Russ.) |
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Authors Oganesyants Lev Arsenovich, Doctor of Technical Science, Professor, Panasyuk Alexandr Lvovich, Doctor of Technical Science, Professor, Kuzmina Elena Ivanovna, Candidate of Technical Science, Sviridov Dmitriy Alexandrovich, All-Russian Research Institute of Brewing, Soft Drinks and Wine Industry, 7, Rossolimo St., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it. Komarov Nikolay Vladimirovich, Candidate of Technical Science, Kostsova Tatyana Evgenyevna, Candidate of technical Science, All-Russian Research Institute of Fats (Moscow branch), 5, 1st Grayvoronovsky Proezd, Moscow, 109518, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Golubeva L.V., Dolmatova O.I., Smolsky G.M., Gubanova A.A., Daryin A.O.Maltodextrin in the Production Technology of Concentrated Milk-Containing Products
P. 14-16 | Key words maltodextrin; technology; the concentrated milk-containing product; microstructure Abstract |
References 1. Golubeva L.V., Ponomarev A.N., Dolmatova O.I. Novye tekhnologii v proizvodstve moloka i molochnykh produktov: monografiya [New technologies in production of milk and milk products]?. Voronezh, VSUET Publ., 2012. 112 p. 2. Golubeva L.V., Bobkova N.A., Dolmatova O.I. Sposob proizvodstva molokosoderzhashchego kontsentrirovannogo produkta [A method of producing milk-containing concentrated product]. Patent RF № 2328858, 22.01.2007. 3. Makarova O.V., Lisin P.A., Pas'ko O.V. [Milk-malt product for school-age children]. Molochnaya promyshlennost', 2011, no. 5, p. 73. (In Russ.) 4. Galstyan A.G., Petrov A.N., Turovskaya S.N., Chervetsov V.V. [Production of condensed canned milk with sugar: innovative solutions]. Molochnaya promyshlennost', 2009, no. 12, p. 26. (In Russ.) 5. Ermolaeva G.A., Sapronova L.A., Krivoz B.G. [Sugar and its substitutes in food production]. Pishchevaya promyshlennost', 2012, no. 6, p. 48. (In Russ.) 6. Gnezdilova A.I. [Trends in production of condensed milk-containing canned food]. Pererabotka moloka, 2013, no. 7, p. 52. (In Russ.) 7. Zobkova Z.S. [Nutritional supplements and functional ingredients]. Molochnaya promyshlennost', 2007, no. 10, pp. 6 - 10. (In Russ.) 8. Golubeva L.V., Gubanova A.A. Sposob proizvodstva molokosoderzhashchego produkta [A method of producing milk-containing product]. Patent RF № 2515907, 20.05.2014. |
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Authors Golubeva Lyubov Vladimirovna, Doctor of Technical Sience, Professor, Dolmatova Olga Ivanovna, Candidate of Technical Science, Docent, Smolskiy Gennadiy Mikhailovich, Candidate of Chemical Science, Docent, Gubanova Anna Alekseevna, Graduate Student, Daryin Aleksey Olegovich, Voronezh State University of Engineering Technology, 19, Prospekt Revolyutsii, Voronezh, 394000, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Khovanova I.V., Dimitrieva S.E., Les G.M., Rimareva L.V., Sokolova E.N., Davydkina V.E.Improving Nutritional and Biological Properties Dairy Products for the Hero-Diet Food Through the Use of These Biologically Active Component.
P. 17-19 | Key words amino acids; gerodietary food; yeast hydrolysate; immunomodulatory properties; food properties; protamine Abstract |
References 1. Certificate of state registration № 77.99.26.9. U. 5708.7.07 Federal Service for Supervision of Consumer Rights Protection and Human Welfare of 18.07.2007, on the yeast hydrolyzate "Protamine". (In Russ.) 2. Kudryasheva A. A., Presnyakova O. P. [Medical and biological features of natural food amino acids]. Pishchevaya promyshlennost', 2014, no. 3, pp. 68-73. (In Russ.) 3. [Fermented milk product for gero-diets nutrition]. Patent application № 2014124959, 06.19.2014. (In Russ.) 4. [Low-fat milk product for gero-diets nutrition]. Patent application № 2014124960, 06.19.2014. (In Russ.) 5. Specifications TS 9222 120 00419006-13. Fermented milk products "Profilin". (In Russ.) 6. Dimitrieva S. E., Khovanova I. V. [Enrichment of fermented high-protein products for gero-diets nutrition by complex biologically active premix]. Fundamental'nye i prikladnye issledovaniya po bezopasnosti i kachestvu pishchevykh produktov: Sb. nauch. trudov VIII mezhdunarodnoi konferentsii molodykh uchenykh i spetsialistov [Basic and applied researches on the safety and quality of foods: Proc. of the 8th Intern. conf. of young scientists and specialists], Vidnoe, 2014, pp. 74-78. (In Russ.) |
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Authors Khovanova Irina Vladimirovna, Dimitrieva Svetlana Eliseevna, Candidate of Technical Science, Les Galina Mikhaylovna, Research Institute of Child Nutrition, 48, Moskovskaya St., Istra, Moscow Region, 143500, This email address is being protected from spambots. You need JavaScript enabled to view it. Rimareva Lyubov Vyacheslavovna, Doctor of Technical Science, Professor, Sokolova Elena Nikolaevna, Candidate of Biological Science, Davydkina Vera Evgenyevna, All-Russian Research Institute of Food Biotechnology, 4b, Samokatnaya St., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Pershina O.N., Pomozova V.A.Comparative Analysis of the Effectiveness of Water-Retaining Additives in the Production of Heat-Stable Fruit Jam
P. 20-23 | Key words glycerol; glucose; dietary fiber; sorbitol; fruit jam; fructose Abstract |
References 1. Nechaev A.P., Traubenberg S.E., Kochetkova A.A. Pishchevaya khimiya [Food Chemistry]. St. Petersburg, GIORD Publ., 2004. 640 p. 2. Buldakov A.S. Pishchevye dobavki. Spravochnik [Nutritional supplements]. Moscow, DeLi print, 2003. 436 p. 3. Pershina O.N., Pomozova V.A., Polishchuk N.A. [Thermostable fillings based on fruit and berries raw material]. Vserossiiskaya molodezhnaya nauchnaya shkola [All-Russian Youth Scientific School]. KemIFST Publ., 2012, p. 172. (In Russ.) 4. Markh A. T., Zykina T.F., Golubev V.N. Tekhnokhimicheskii kontrol' konservnogo proizvodstva [Technochemical control of canning]. Moscow, Agropromizdat, 1989. 304 p. 5. Fat'yanov E.V., Te R.E., Tsar'kov I.V. [Effect of aqueous solutions of carbohydrates on the activity of water]. Molochnaya promyshlennost', 2011, no. 12. (In Russ.) |
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Authors Pershina Olga Nikolaevna, Lead Technologist, Tomsk Industrial Company "Sava", 14, Lenskaya St., Tomsk, 634067, This email address is being protected from spambots. You need JavaScript enabled to view it. Pomozova Valentina Alexandrovna, Doctor of Technical Science, Professor, Kemerovo Technological Institute of Food Industry, 47, Bulvar Stroiteley, Kemerovo, Russia, 650056, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Bogatyreva T.G., Ruban N.V., Vaskina V.A., Belyavskaya I.G.Protein-Polysaccharide Mixtures for Increasing the Shelf Life of Oil Creams.
P. 24-26 | Key words water activity; yeast; oil creams; microbiological contamination; mold Abstract |
References 1. Baranov B.A. Teoreticheskie i prikladnye aspekty pokazatelya "aktivnost' vody" v tekhnologii produktov pitaniya: diss. d-ra tekhn. nauk [Theoretical and applied aspects of the indicator "water activity" in food technology: Dr. Diss. (Techn. Sci.)], 2000. 240 p. 2. Bogatyreva T.G., Labutina N.V. Tekhnologii pishchevykh produktov s dlitel'nymi srokami khraneniya [Food technologies with a long shelf life]. St.Petersburg, "Professiya" Publ., 2013. 176 p. 3. Matveeva T.V., Leiba A.A., Savvateev E.V., Savvateeva L.Yu., Koryachkina S.Ya. Krem maslyanyi [Cream oil]. Patent RF № 2438341, 10.01.12.2012. 4. Vas'kina V.A., Kaloshina A.Yu., Mashkova I.A., Mukhamediev Sh.A., Novozhilova E.S., Prokhorova T.V., Mel'nov S.B., Kryukovskaya T.V. Sposob proizvodstva konfety tipa "sufle" [A method of producing sweet such as "souffle"]. Patent RF № 2360428, 10.07.2009. 5. Sanitary and epidemiological rules and regulations. SanPiN 2.3.2.1078 - 01. Hygienic requirements for safety and nutritional value of foods. Moscow, "InterSEN" Russian Ministry of Health, 2002, pp. 42 - 43. (In Russ.) 6. Guidelines MU 4.2.727 - 99. Hygienic evaluation of the shelf life of food products. 4. 2. Methods of control. Biological and microbiological factors. Moscow, FCN Russian Ministry of Health, 1999. 24 p. (In Russ.) 7. Guidelines. Methods of microbiological control of finished products with cream. MUK 4.2.762 - 99. Moscow, FCI Russian Ministry of Health, 1999, pp. 19 - 23. (In Russ.) |
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Authors Bogatyreva Tatyana Glebovna, Doctor of Technical Science, Professor, Ruban Natalya Viktorovna, Graduate Student, Vaskina Valentina Andreevna, Doctor of Technical Science, Professor, Belyavskaya Irina Georgievna, Candidate of Technical Science, Docent, Moscow State University of Food Production, 11, bldg. A, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Makarova N.V., Barkova O.R., Eremeeva N.B., Demidova A.V., Azarov O.I., Demenina L.G., Chaplygina T.A., Antipenko M.I.Red Currant Berries and Raspberry Harvest in 2014 from the Collection of Research Institute "Zhigoulevskiye Sady" as Effective Antioxidants
P. 27-30 | Key words antioxidant activity; red currants; raspberry; phenolics; flavonoids; anthocyanins; DPPH Abstract |
References 1. Dubrovin I. Vse ob obychnoi maline [All of the usual raspberries]. Moscow, Eksmo Publ., 2000. 2. Khasanov V. V., Ryzhova G. L., Mal'tseva E. V. [Research methods of antioxidants]. Khimiya rastitel'nogo syr'ya, 2004, no. 3, pp. 63-75. (In Russ.) 3. Roginsky V., Lissi E. A. Review of methods to determine chain-breaking antioxidant activity in food. Food Chem., 2005, vol. 92, no. 2, pp. 235-254. 4. Balasundram N., Sundram K., Samman S. Phenolic compounds in plants and agri-industrial by-products: antioxidant activity, occurrence, and potential uses. Food Chem., 2006, vol. 99, no. 1, pp. 191-203. 5. Sariburum E. et al. Phenolic content and antioxidant activity of raspberry and blackberry cultivars. J. Food. Sci., 2010, vol. 75, no. 4, pp. 328-335. 6. Parry J. et al. Fatty acid composition and antioxidant properties of ncold-pressed marionberry, boysenberry, red raspberry, and blueberry seed oils. J. Agr. and Food Chem., 2005, vol. 53, no. 3, pp. 566-573. 7. Wada L., Ou B. Antioxidant activity and phenolic content of Oregon caneberries. J. Agr. and Food Chem., 2002, vol. 50, no. 12, pp. 3495-3500. 8. Wang S. Y., Lin H.S. Antioxidant activity in fruits and leavers of blackberry, raspberry, and strawberry varies with cultivar and developmental stage. J. Agr. and Food Chem., 2000, vol. 48, no. 2, pp. 140-146. 9. Wang S. Y., Chen C.T., Wang C. Y. The influence of light and maturity on fruit quality and flavonoid content of red raspberries. Food Chem., 2009, vol. 112, no. 3, pp. 676-684. 10. De Ancos B., Gonzlez E. M., Cano M. P. Ellagic acid, vitamin C, and total phenolic contents and radical scavenging capacity affected by freezing and frozen storage in raspberry fruit. J. Agr. and Food Chem., 2000, vol. 48, no. 10, pp. 4565-4570. 11. Mathew S., Abraham T. E. Studies on the antioxidant activities of cinnamon (Cinnamomum verum) bark extracts, through various in vitro models. Food Chem., 2006, vol. 94, pp. 520-528. 12. Wong Sh. P., Leong L. P., Koh J. H. Antioxidant activities of aqueous extracts of selected plants. Food Chem., 2006, vol. 99, pp. 775-783. |
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Authors Makarova Nadezhda Viktorovna, Doctor of Chemical Science, Professor, Barkova Olga Romanovna, Assistant, Eremeeva Natalya Borisovna, Graduate Student, Demidova Anna Vladimirovna, Samara State Technical University, 244, Molodogvardeyskaya St., Samara, 443100, This email address is being protected from spambots. You need JavaScript enabled to view it. Azarov Oleg Igorevich, Demenina Lyubov Georgievna, Chaplygina Tatyana Anatolyevna, Senior Researcher, Antipenko Mariya Ivanovna, Candidate of Agricultural Science, Research Institute of Horticulture and Medicinal Plants "Zhigulevskiye Sady", 18th km, town Experimental Station for Horticulture, Samara, 443072, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Dubtsova G.N., Kusova I.U., Dedova I.A., Sazhina E.I.Jujube Fruits - a Functional Food Ingredient.
P. 31-33 | Key words functional food ingredients; powders fruit jujube; fatty acids; phytosterols; flavonoids; antioxidant capacity Abstract |
References 1. Tutel'yan V. A., Sukhanov B. P., Khotimchenko S. A., Baturin A. K. Politika zdorovogo pitaniya: Federal'nyi i regional'nyi urovni [Healthy nutrition policy: federal and regional levels]. Novosibirsk, Siberian University Press, 2002. 344 p. 2. Tutel'yan V. A. [The concept of optimal nutrition: scientific rationale]. Zdorov'e naseleniya i sreda obitaniya. Informatsionnyi byulleten', Moscow, Znanie Publ., 2001, no. 11, pp. 6-12. (In Russ.) 3. Baigarin E. K. [Effect of microcrystalline cellulose and wheat bran on body weight in rats, on biological value, on digestibility of protein and on indices of lipid metabolism]. Voprosy pitaniya, 2010, vol. 79, no. 2, pp. 28-32. (In Russ.) 4. Unabi visitor from China. Journal "Fazenda". Available at: http://www.fazenda-online.ru / exoty / 180 unabi-gost-iz-kitaya. html. 5. Tutel'yan V. A., Eller K. I., eds. Metody analiza minornykh biologicheski aktivnykh veshchestv [Methods for analyzing biologically active substances minor]. Moscow, Dinastiya Publ., 2010. 160 p. 6. Prior R. L., Wu X., Schaich K. Standardized methods for the determination of antioxidant capacity and phenolics in food and dietary supplements. J. Agric. Food Chem., 2005, vol. 53, pp. 4290-4302. 7. Psotova J., Zahalkova J., Hrbac J., Simanek V., Bartek J. Determination of total antioxidant capacity in plasma by cyclic voltammetry. Two case reports. Biomedical Papers, 2001, vol. 145, no. 2, pp. 81-83. |
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Authors Dubtsova Galina Nikolaevna, Doctor of Technical Sience, Professor, Kusova Irina Uruzmagovna, Candidate of Technical Science, Docent, Dedova Irina Alexandrovna, Graduate Student, Sazhina Ekaterina Igorevna, Graduate Student, Moscow State University of Food Production, 11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Smertina E.S., Fedyanina L.N., Lyakh V.A., Zinatullina K.F.Assessment of Technological Risks of Pectin from the Seagrass as a Functional Ingredient in Bakery Products
P. 34-37 | Key words bakery products; biologically active additives to food; aquatic plant origin; pectin; Zostera marina Abstract |
References 1. Principles of State Policy of the Russian Federation in the field of healthy nutrition for the period up to 2020 from 25.10.2010 № 1873. (In Russ.) 2. Shatnyuk L. N., Mikheeva G. A., Nekrasova T. E. [Ingredients in the technologies of healthy foods]. Pishchevye ingredienty v sozdanii sovremennykh produktov pitaniya [Food ingredients in creation of modern food], ed. by V. A. Tutel'yan, A. P. Nechaev. Moscow, DeLi plyus Publ., 2014. (In Russ.) 3. Fedyanina L. N., Smertina E. S., Lyakh V. A., Zinatullina K. F. [Bakery products with immunoactive peptide]. Khlebopechenie Rossii, 2014, no. 4, pp. 37-40. (In Russ.) 4. Fedyanina L. N., Smertina E. S., Lyakh V. A., Zinatullina K. F. [Actoprotective action of functional product with water and ethanol extract of brown algae]. Khranenie i pererabotka sel'khozsyr'ya, 2013, no. 9, pp. 44-45. (In Russ.) 5. Smertina E. S., Fedyanina L. N., Kalenik T. K. [Prospects for the use of non-traditional raw materials of plant origin in bakery]. Khlebopechenie Rossii, 2012, no. 4, pp. 12-14. (In Russ.) 6. Matveeva T. V., Koryachkina S. Ya. Fiziologicheski funktsional'nye pishchevye ingredienty dlya khlebobulochnykh i konditerskikh izdelii: monografiya [Physiologically functional food ingredients for bakery and confectionery products]. Orel, State University - ESPC, 2012. 947 p. 7. Silko S. N., Sokol N. V., Donchenko L. V. [The use of pectin for improving the quality of bread]. Uspekhi sovremennogo estestvoznaniya, 2005, no. 5, p. 60. (In Russ.) 8. Kolenchenko E. A., Khotimchenko Yu. S., Sonina L. N. Comparative in vitro assessment of antioxidant activities of low-Etherified pectin from the eelgrass Zostera marina and antioxidative medicines. Russian Journal of Marine Biology, 2005, vol. 31, no. 5, pp. 331-334. 9. Loenko Yu. N., Artyukov A. A., Kozlovskaya E. P. Vladivostok, Dal'nauka Publ., 1997. 212 p. 10. Pashchenko L. P. et al. Praktikum po tekhnologii khleba, konditerskikh i makaronnykh izdelii (Tekhnologiya khlebobulochnykh izdelii) [Workshop on technology of bread, pastry and pasta (Technology of bakery products)]. Moscow, Kolos Publ., 2007. 215 p. 11. Donchenko L. V. Tekhnologiya pektina i pektinoproduktov [Technology of pectin and pectin products]. Moscow, DeLi Publ., 2000. 256 p. 12. Kuznetsov O. A., Voloshin E. V., Sagitov R. F. Reologiya pishchevykh mass: ucheb. posobie [Rheology of food masses]. Orenburg, OSU, 2005. 106 p. |
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Authors Smertina Elena Semyonovna, Candidate of Technical Science, Docent, Fedyanina Lyudmila Nikolaevna, Doctor of Medical Science, Professor, Lyakh Vladimir Alexeevich, Zinatullina Kristina Fanidovna, Graduate Student, Far Eastern Federal University, 8, Sukhanova St., Vladivostok, 690950, This email address is being protected from spambots. You need JavaScript enabled to view it. |
ENGINEERING AND TECHNOLOGY
Machikhin S.A., Strelyukhina A.N., Vasilyev A.M. Requirements of Functional Fitness Equipment for the Food Industry
P. 39-40 | Key words quality of food products; normative documents; food engineering; consumer properties of products Abstract |
References 1. Vasil'eva N. O. [On the mandatory requirements and basic properties of the goods]. Standarty i kachestvo, 2007, no. 12, pp. 68-71. (In Russ.) 2. Machikhin S. A., Strelyukhina A. N. [On the one aspect of food security in Russia]. Pishchevaya promyshlennost', 2005, no. 11, pp. 10-11. (In Russ.) 3. Mikhailichenko S. A., Vaganova D. V. [On the problematic issues of ensure of mandatory requirements to safety]. Informatsionnyi byulleten' TEKhEKSPE®T. Tekhnicheskoe regulirovanie v Rossii, 2014, no. 6 (96), pp. 7-9. 4. Security of Russia. Legal, socio-economic and scientific-technical aspects. Food security. Section 1, 2000. Section 2, 2001. Moscow, Znanie Publ. (In Russ.) 5. Kovalev D. V. [The system of voluntary certification of food products]. Pishchevaya promyshlennost', 2007, no. 12, pp. 10-11. (In Russ.) 6. Strelyukhina A. N. [Ensuring food quality]. Entsiklopediya "Mashinostroenie", vol.4(17) "Mashiny i oborudovanie pishchevoi i pererabatyvayushchei promyshlennosti" [Machines and equipment of food processing industry]. Moscow, Mashinostroenie Publ., 2003, pp. 17-19. (In Russ.) 7. Sukmanov V. A. Povyshenie tekhnicheskogo urovnya kachestva oborudovaniya dlya mekhanicheskoi obrabotki produktov pitaniya [Raising the technical quality level of equipment for mechanical food processing]. Donetsk, RIP "Lebed'" Publ., 1995. 236 p. |
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Authors Machikhin Sergey Alexandrovich, Doctor of Technical Science, Professor, Strelyukhina Alla Nikolaevna, Doctor of Technical Science, Docent, Vasilyev Alexandr Mikhaylovich, Candidate of Technical Science, Moscow State University of Food Production, 11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Grigoryeva I.V. 9 Reasons Why You should Buy Flour "Belyaevskaya".
Production of "REATEKS"
INNOVATIVE TECHNOLOGIES
Masalova N.V., Levochkina L.V.Influence of Mashed Burdock Root on the Structural and Mechanical Properties of Curd Desserts
P. 44-47 | Key words burdock root; dietary fiber; inulin; simulator fat; burdock root puree; cheese desserts Abstract |
References 1. Turova A. D. Lekarstvennye rasteniya SSSR i ikh primenenie [Medicinal plants of the USSR and their application]. Moscow, Meditsina Publ., 1974. 424 p. 2. Doronin A. F., Shenderov B. A. Funktsional'noe pitanie [Functional nutrition]. Moscow, Grant" Publ., 2002. 296 p. |
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Authors Maslova Natalya Vladimirovna, Levochkina Lyudmila Vladimirovna, Candidate of Technical Science, School of Biomedical, Far Eastern Federal University, 10, bldg. 25, Ayaks, Vladivostok, Primorsky Krai, 690950, This email address is being protected from spambots. You need JavaScript enabled to view it. |
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
EVENTS AND FACTS
Insuring Regulating Effectiveness of the Grain Market
Fair as an Alternative to Retail Chains
Plastic Packaging for Food