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Rambler's Top100

Food processing Industry №2/2017

The Results of the Eenterprises Work of Food and Processing Industry of Russia


Nuraliev S.U.About Wholesale Role in Ensuring Food Safety and Quality of Food

P. 8-10 Key words
distribution costs; quality of food; competition; wholesale and retail trade; food security

Development of the food market, and to provide the population with high-quality food - the most important task of the state, regardless of the economic and political situation in the world. An important role in its decision given to the improvement of the mechanisms of formation and development of the wholesale food trade. Much attention should be paid to the peculiarities of functioning of the wholesale sector, taking into account domestic and foreign experience, specifying its functions for the realization of strategic goals of enterprises. The most important tasks of wholesale trade enterprises in the conditions of globalization are the organization of food control, preventing the penetration of the retail trade network products, no demand of the population. To do this, the wholesale companies should be well aware of the market and flexibly react to it. The main function of the wholesale enterprises - the organization of purchases from producers and delivery to the consumer in accordance with its needs. This important place is given to the study of effective demand and market needs, identify the factors that influence their formation, forecasting production volumes in the period ahead. In forecasting future population demand for food trade should take into account existing needs and to stimulate the creation of new volumes of food, to analyze factors influencing the current demand of the population, and to anticipate its possible changes, to promote targeted actions to establish, expand and meet the population's solvent demand. For the successful implementation of its wholesale business tasks and functions necessary government support, the formation and development of the distribution infrastructure.

Nuraliev Sirazhudin Urtsmievich, Doctor of Economical Science, Professor
Non-Profit Organization "Union of Wholesale Food Markets of Russia",
14, Voloshinoy St., Mytishchi, Moscow Region, 141014, This email address is being protected from spambots. You need JavaScript enabled to view it.

Eliseeva L.G., Gribova N.A., Berketova L.V., Kryukova E. V.Analysis of Current Trends in the Field of Food Products for People Leading an Active Lifestyle (part 2)

P. 11-15 Key words
nutrition for athletes; proteins; fats; carbohydrates; minerals; and food additives

Today in Russia and abroad there are numerous studies on the development and creation of new products and dietary supplements for human nutrition, an active lifestyle, including athletes. Since athletes of all age groups are experiencing a large amount of physical and psychological stress, you need to use science-based diets. In addition to traditional products such diets should include specialty products, provides the body with a variety of vitamins, minerals, amino acids and functional ingredients: probiotics and prebiotics. The analysis of innovation production of products enriched with functional ingredients for people with active lifestyles and athletes. The proposed ways sponsors enrichment functional food raw materials various types of products are high technology and promising as contribute to the enrichment of the body with necessary nutrients and vitamins, dietary fiber, antioxidants and nutrients for a long period of training time and providing the body with energy at high physical exertion. Analysis of studies have shown that, depending on the taste of the people leading an active life and their wishes, designed and offers a diverse range of innovative products. It - chocolate, cereal porridge, cereal bar, glucose sweet whey beverage, a product with high biological and nutritional value, protein-vitamin product, various gels, dry mixture for preparation of soft drinks, non-carbonated drinks and even a special product for human consumption, subject to intense physical activity. Analyzed and presented the classification of the main groups of products for people with active lifestyles.

Eliseeva Lyudmila Gennadyevna, Doctor of Technical Science, Professor,
Gribova Natalya Anatolyevna, Candidate of Technical Science, Docent,
Berketova Lidiya Vladislavovna, Candidate of Technical Science, Docent,
Plekhanov Russian University of Economics,
36, Stremyanny Pereulok, Moscow, 117997, This email address is being protected from spambots. You need JavaScript enabled to view it. ,
Kryukova Elizaveta Vyacheslavovna, Doctor of Technical Science, Professor,
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.

Glebova S.V., Golub O.V.Evaluation of Fresh Stalks of Rhubarb Quality

P. 16-19 Key words
quality control; rhubarb; chemical composition; petioles

In current practice, the basic requirements for consumer characteristics of vegetables, including rhubarb, and the standards set forth differ depending on the purpose. The purpose of work - assessment of the quality of fresh stalks of rhubarb grown in the Novosibirsk region households. Research conducted by the Siberian University of Consumer Cooperatives. When the studies used conventional and special organoleptic and physico-chemical methods. Test performance of fresh stalks of rhubarb (appearance, trimming the stems, smell and taste, the length and diameter of the stalks; the content of the petioles of old, rough, fibrous, bitter taste; the content of petioles incorrectly stripped, with deviations in size, affected by diseases and pests, the mass fraction of petioles not satisfying the requirements of class II, the presence of stalks with live pests damaged by pests, affected by rot and corrupt, the presence of an impurity) confirmed their merchantability for implementation in retail trade as a second-class products, and for industrial processing. According to organoleptic research products are of excellent quality (9.29 points). The biochemical composition of the investigated petioles following, %: a mass fraction of soluble solids 8.5 (1.79 glucose, fructose, 1.57 mg?/?100 g), pectin 3.38 (mostly protopectin - 2.54 mg?/?100 g), 1.00 organic acids (malic - 0.39, citric acid - 0.27, oxalic - 0.14, succinic acid 0.08?%), protein 0.46 1.ô8 ash (including sodium - 2?77, potassium - 365.00, calcium - 46,67, magnesium - 20.89, iron - 0.73, P - 27.44 mg?/?100g), vitamin C 18.74 mg?/?100 g, ?-carotene 71,33g?/?100 g, the energy value of 29.63 kcal?/?100 g.

Glebova Svetlana Yuryevna, Candidate of Biological Science, Docent,
Golub Olga Valentinovna, Doctor of Technical Science, Docent,
Private educational institution of higher education
Siberian University of Consumer Cooperatives,
26, Pr. Karla Marksa, Novosibirsk, 630087, This email address is being protected from spambots. You need JavaScript enabled to view it.

Mnatsakyan N.S., Trchunyan E.A.Preservation of Cream by Colloidal Silver

P. 20-23 Key words
yeasts and molds; colloidal silver; canning; dairy; the shelf life of food products

Canned products is carried out to obtain products with high stability during long storage, thus facilitating their storage and transportation over long distances. Special conditions are made for canning foods at which stop the growth of microorganisms that cause spoilage. Applyed different methods of preservation. Research conducted jointly by "EFDIEY LAB" and Yerevan State University. Purpose of work - investigate the possibility of the use of colloidal silver (Ag) as a preservative, because since ancient times known bactericidal and fungicidal properties of Ag and its compounds. By dairy product - cream, colloidal Ag added different concentration, whereby the amount of Ag nanoparticles in the cream was 10 mg/L and 20 mg/L. At regular intervals check the products for the maintenance of yeast and mildew, and compared to their content in the cream without adding colloidal Ag. It was found that Ag nanoparticles in a concentration of 20 mg/L as opposed to 10 mg/L caused a delay of growth of yeasts and molds as compared with the sample without the addition of colloidal Ag, and lasted longer than the exposure, the greater the effect was expressed nanoparticles Ag. It is possible to recommend the use of colloidal Ag as a preservative in dairy perishable products, in this case - cream.

Mnatsakanyan Narine Selbertovna,
"FDA LAB" Testing Laboratory LLC "TONUS-LES",
1, 6th St., Nor Gyugh, Kotayk Marz 2410, Armenia, 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.
Trchunyan Armen Ambartsumovich, Doctor of Biological Science, Corresponding Member of NAS of Armenia, Professor,
Yerevan State University,
1, Manukyana St, Yerevan 0025, Armenia, This email address is being protected from spambots. You need JavaScript enabled to view it.

Gulyuk N.G., Lukin N.D., Puchkova T.S., Pikhalo D.M., Gulakova V. A.About Cleaning an Extract from Inulin-Containing Raw Materials

P. 24-26 Key words
inulin containing raw materials; girasol tubers; chicory root crops; technology of inulin; extract; cleaning; chromaticity; carbohydrate structure

The perspective direction of development of the food industry is receiving of new products based on the nonconventional types of vegetable raw materials with specific properties and a chemical composition. Inulin containing girasol tubers and chicory root crops belong to such type of vegetable raw materials. Industrial production of inulin in Russia is absent. In All-Russian Research Institute of Starch Products the researches on the production of inulin from the inulin containing raw materials are carried out. The stage of extract purification from the inulin containing raw materials is important, and the quality of the end product depends on it. Besides the inulin the raw materials contain oligofructose, disaccharides, monosaccharaides, nitrogenous substances, ash elements and a complex of own enzyme preparations. The after diffusion extract has a significant amount of the high-molecular colloidal impurities. The subject of this paper relates to the researches for removal of these impurities from the extract with acid or alkaline coagulation. It is determined that it is necessary to carry out the extract purification by acid coagulation after diffusion, but a defekosaturation - only from the freshly harvested inulin containing raw materials. When processing girasol for inulin after wintering or chicory after long storage the change of carbohydrate composition is possible. In the ph-medium during a defekosaturation there is a decomposition of fruktozan and monosaccharaides. It leads to the formation of dying substances and the change of carbohydrate composition of the extract. Results of the researches confirm a low-molecular character of dying substances, which appear in the course of a defekosaturation. It is determined that during a chicory extract defekosaturation in the ph-medium the bitter aftertaste, caused by presence of a glycoside of an intibin in it, disappears.

Gulyuk Nikolay Grigoryevich, Doctor of Technical Science, Professor,
Lukin Nikolay Dmitrievich, Doctor of Technical Science, Professor,
Puchkova Tatyana Sergeevna, Candidate of Technical Science,
Pikhalo Daniya Mustafievna,
Gulakova Valentina Andreevna,
All-Russian Research Institute of Starch Products,
11, Nekrasova St., Kraskovo, Moscow Region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it.

Matison V.A.,Yasinov O.Yu., Stefan Ignar, Kosta Rui Food Safety. Education and Science

P. 27-30 Key words
food safety, critical control points, research, hazards, risk management system, HACCP system, training module

Ensuring food safety the most important problem in the Russian Federation. The state policy of the Russian Federation aimed at providing a guarantee of high quality and safety of food consumed. Food safety problem can not be solved without the development of scientific research in this field and training of qualified staff with the relevant expertise, knowledge and skills. Moscow State University of Food Production based on international experience, has developed and implemented in the educational process training module "Food Safety". When you create this module, materials obtained in the performance of the European Union grants and DEFRUS SUSDEV program TEMPUS and ERASMUS + and contacts with the Warsaw University of Life Sciences, the Portuguese Technical Institute, Bologna University, Dublin Institute of Technology. The training module includes subjects: food safety, legislation and technical regulations in the field of food safety, the safety management system based on ISO 22000, HACCP system of food industry, identification and traceability of the food chain, risk analysis in food systems. Discipline "Risk Analysis in Food Systems" developed on the basis of the conducted research in Moscow State University of Food Production. The result of this work was the risk management system of Food companies, which includes elements of the assessment, management and communication. Evaluation is defined as the total risk analysis and assessment process. Risk evaluation expresses the process of comparing quantitatively assessed risk with the set criteria in order to determine its relevance, as well as for decision-making on the adoption or risk treatment. Risk analysis provides the basis for the assessment and implementation of measures to reduce or eliminate the risk. Assessing risk can be administered to food business, systems, production lines, processes and products. Risk management is inextricably linked with all stages of the organization's management, structured and integrated into enterprise processes. Communicative component of risk management is based on the precautionary approach, due to the uncertainty of some scientific knowledge about food safety. Therefore, the precautionary principle includes information on emergency issues related to the loss of food safety. Developed training module allows you to improve the quality in the field of food safety education.

Matison Valery Arvidovich, Doctor of Technical Science, Professor,
Yasinov Oleg Yurievich, Candidate of Legal Sciences,
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.
Stefan Ignar, Doctor of Technical Science, Professor,
Warsaw University of Life Sciences, Poland,
02 - 787 Warsaw, Poland Ul. Novoursonovka, d. 166, This email address is being protected from spambots. You need JavaScript enabled to view it.
Kosta Rui, Doctor of Science,
Portuguese Technical Institute, the Higher Agrarian School of Coimbra,
3040 - 316 Coimbra, Portugal

Kudryasheva A.A. International Recognition of the Human Right to Food and Adequate Nutrition

Nazarova D. Berlin "Green Week-2017" - a platform for the development of high-level relations


Petrova T.V.Analytical Evaluation of Trends in Market Demand for Recreational Services

P. 38-42 Key words
recreational services; market demand; market development trends

The purpose of this study was to generalize the results of the analytical assessment of market demand development trends for recreational services in the context of their main types: hospitality, tourism, health and leisure. The study was conducted on the basis of the Russian Economic University named after G.V. Plekhanov using methods of economic-statistical analysis, in particular, to build up time series, structural analysis and comparative evaluation; methods of establishing cause-effect logical relationships between factors and outcomes, analytical justification of the conclusions, selective observation. Market demand in the study is identified as identical to the realized demand of the population and is expressed in volumetric parameters that characterize the activities of companies in the sector of recreational services in accordance with their functional specialization. The paper also studied trends that reflect the dynamics of capacities in recreational sectors of the paid services market in terms of types of enterprises; dynamics of number of consumers benefiting from the hotel services (including for the purpose of stay in collective accommodation facilities), travel services (including internal and external tourism), health and wellness services (including hosted and received a spa treatment). The result of the analytical evaluation was the basis for the formulation of general conclusions on the trends of market demand in the population for recreational services.

Petrova Tatyana Valentinovna, Graduate Student
LLC "Altaysky Zamok",
29, Slavskogo St., Belokurikha, Altai Region, 659900, This email address is being protected from spambots. You need JavaScript enabled to view it.


Zorin S.N., Sidorova Yu.S., Vorobyova I.S., Kochetkova A.A., Mazo V.K., Abramov D.V.Preparation of Fermentative Sodium Caseinate for Use in Specialty Foods

P. 43-46 Key words
sodium caseinate; membrane technology; enzymatic hydrolysis; a functional food ingredient

The prospect of a biotechnological approach based on the combined use of enzymatic hydrolysis processes and membrane technologies to produce a wide range of functional food ingredients and, in particular, enzymatic hydrolyzates of dietary proteins, is no doubt. The sources of raw materials of animal protein with high biological value for dietary enzymatic hydrolyzates are the whole bovine milk protein and its whey and casein fractions. The work describes a process for preparing enzymatic sodium caseinate with a low degree of hydrolysis in laboratory and pilot conditions using pancreatin from the cattle pancreas, with following membrane processing. Research carried out by scientists of the Federal Food Research Centre, Biotechnology and Food Safety on the basis of Institute of Butter and Cheese. The high ratio of substrate: enzyme (5000:1 on dry substance) allowed to use a minimal volume of alkali to maintain an optimal pH during the reaction. In obtained preparations the molecular weight distribution of peptide fractions was evaluated with exclusion HPLC. The osmolality of the hydrolyzate and its fractions was determined with the cryoscopic method. Organoleptic characteristics of derived hydrolyzates and its fractions were evaluated. Laboratory samples of sodium caseinate enzymatic hydrolyzate and its high molecular weight fraction contained significant amounts of macromolecular aggregates with weight above 29 kDa (50.6?% and 56.6?% respectively). The content of peptide fractions with molecular weights in the range from 14.6 to 1.6 kDa, was 24.7?% and 22.2?% respectively. The content of short peptides and free amino acids (less than 1.6 kDa) in the high molecular weight fraction decreased by more than 1.5 times. The content of short peptides and free amino acids in low molecular weight fraction was 62?%, which determined its distinct bitter taste and high osmolality. During scaling the process the content of peptide fractions with molecular weights in the range from 1.6 to 14.6 kDa was almost identical for enzymatic hydrolyzate and its high molecular weight fraction (39.1?% and 38.6?%), which is significantly higher than the values obtained in the laboratory samples. The content of short peptides and free amino acids after ultrafiltration in the high molecular weight fraction has decreased in 1.6 times, the same as it was in the laboratory conditions. Semi-industrial scale proteolysis and ultrafiltration allowed us to obtain enzymatic sodium caseinate hydrolyzate and its high molecular weight fraction, easily soluble in water and with satisfactory organoleptic properties (almost complete absence of bitterness), that allows to use them as a part of specialized food products of different target orientation.

Zorin Sergey Nikolaevich, Candidate of Biological Science,
Sidorova Yuliya Sergeevna, Candidate of Biological Science,
Vorobyova Irina SAergeevna, Candidate of Biological Science,
Kochetkova Alla Alexeevna, Doctor of Technical Science, Professor,
Mazo Vladimir Kimovich, Doctor of Technical Science, Professor
Federal Research Centre of Nutrition, Biotechnology and Food Safety,
2/14, Ustyinsky Proezd, Moscow, 109240, 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.
D.V. Abramov, Candidate of Biological Science
All-Russian Scientific Research Institute of Butter and Cheese,
19, Krasnoarmeysky Bulvar, Uglich, Yaroslav Region, 152613, This email address is being protected from spambots. You need JavaScript enabled to view it.

Golubeva L.V., Dolmatova O.I., Grebenschikov A.V., Kiryushina I.S., Rodionova E.A. Fermented Beverages Production with Herbal Ingredients

P. 47-49 Key words
fermented milk drink, strawberry, fruit and vegetable puree, tomato juice

Secondary raw milk is widely used for the production of various food products and beverages. The bulk of the resulting secondary raw material - cottage cheese or cheese whey. At present, widely used drinks from whey, containing herbal ingredients in the form of juices, purees, etc. The purpose of the work - to conduct a theoretical and experimental study of the feasibility of introducing vegetable components in dairy drink based on whey. The work was carried out at Voronezh State University of Engineering Technology. In traditional technology produced fermented milk drink made from whey using kefir starter. Empirically found dosage insertion flavor components. An assessment of organoleptic characteristics during storage. Fermented milk-based drink without the addition of serum components has been selected as a control sample. The influence of the composition of fermented milk drink on the relationship of serum from clot. It is found that drinks with flavoring ingredients communication with serum stronger than the control sample. Found indicators beverage acidity during storage, studied their microstructure. The fermented milk drink preparations from serum protein material clumps were observed, while in samples with filler aggregation of filler particles. The conditions and the shelf life of milk beverages.

Golubeva Lyubov Vladimirovna, Doctor of Technical Science, Professor,
Dolmatova Olga Ivanovna, Candidate of Technical Science,
Grebenschikov Andrey Vasilyevich, Candidate of Veterinary Science,
Kiryushina Inessa Sergeevna,
Rodionova Elena Alexandrovna
Voronezh State University of Engineering Technology,
19, Pr. Revolyutsii, Voronezh, 394000, 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. , This email address is being protected from spambots. You need JavaScript enabled to view it.


Begunov A.A.To the question of the Unity of Measurements in the Analyst. Part 1: The Measured Property

P. 50-54 Key words
value; water content; moisture-state; unit; traceability; measurement task; property

The concept of "measurable property" as a fundamental element of any statement of the analytical measurement task. The problem with solving the above problem affects all aspects of metrology and measurement method selection means to ensure the uniformity of measurements. The article describes the physical interpretation of the "property" of the concept with the metrological point of view of both general and analytical. As an example, hygrometer. It is shown that the water in the gaseous environment may be two different properties: gas and vapor. Measurements associated with the presence of water in the gaseous medium, divided into actually estimate the composition as a wet gas and the gas mixture only the thermodynamic properties of steam as a component of the wet gas. In each of them there are corresponding quantitative characteristics. Humidity of gases - a collective term, reflecting the presence of gas in the media of water molecules. Quantitatively humidity gases express concentrations of water (water content) and moisture-state. On the physical nature and metrological characteristics to the same two groups share the methods and means of measuring hygrometry. Thus, the wet-condition and moisture content - is not one, as is commonly believed, and the two different measured properties, and consequently, the type of measurement, it follows that they should be and your assurance of measurement systems opipayuschiesya the corresponding size of the playback system units, metrological requirements that are significantly different.

Begunov Alexandr Andreevich, Doctor of Technical Science, Professor
Research Institute of Fats,
10, Chernyakhovskogo St., St. Petersburg, 191119, This email address is being protected from spambots. You need JavaScript enabled to view it.

Voyno L.I., Khramtsov M.A., Suvorov O A.Effect of Different Chemical Composition Disinfectants on Reducing the Microbial Contamination of Eggs

P. 55-57 Key words
disinfection; microbiological safety; shell; eggs

An important aspect of the microbiological safety of the products is their pretreatment disinfectants according to the sanitary norms and rules established in the territory of the Russian Federation. Purpose - to determine the effectiveness of treatment of shell eggs by various disinfectants. Research carried out in Moscow State University of Food Production at the Department of Food Production "Technology of Food Industry". Previously conducted all samples candling eggs for their selection without a trace of damage and defects. With all samples, after treatment with disinfectants, made flush with saline. The next step was the sowing of samples to determine the number of mesophilic aerobic and facultative anaerobic bacteria and coliform bacteria. As a result, data were obtained on the eggshell processing efficiency of disinfectants on the basis of a new generation of electrochemical activation of an aqueous solution of sodium chloride "Anolyte ANK SUPER" (decrease QMAFAnM 17.5 times) and work tools solution for disinfection permitted on the enterprises of the baking industry, based on sodium hydroxide and 12?% -1?% alkyldimethylbenzylammonium chloride. In the latter case, a day mesophilic aerobic and facultative anaerobic microorganisms have shown the growth surface, indicating poor efficiency of the tool. Coliform bacteria were not detected in the control sample, so there is no possibility to provide data about efficacy of these drugs in combating coliform bacteria. The authors consider it possible to use special means of a new generation of "super anolyte ANC" as a disinfectant for the treatment of egg shell on bakeries and catering to reduce the contamination of the surface of the egg shell, which will later be used in the production. It should be noted that a disinfectant "Anolyte ANC SUPER" product is "green" technology does not require rinsing from the surface of eggs, which in the first place is important for the catering industry from the point of view of economy, efficiency and environmental friendliness.

Voyno Lyudmila Ilyinichna, Candidate of Technical Science, Professor,
Khramtsov Maxim Alexeevich,
Suvorov Oleg Alexandrovich, Candidate of Technical Science, Docent
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. ; 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.

Eliseeva O.N., Tarasova A.N.Improving the Quality of Rabbit Dishes when Making Juniper Berries

P. 58-59 Key words
flavoring; dish; juniper; rabbit meat ; organoleptic assessment; chromatogram; essential oil

The herbal additives and species are very popular in cooking due to their ability to change the quality of the prepared dish. One of the most useful spices are juniper berries. They are used both dry and fresh in the preparation of many European dishes. Juniper berries are used to flavour the meat of those wild animals that are naturally feed on the juniper. The marinades or sauces based on juniper berries are often used as a flavoring instead of the berries. The presented work was conducted in the production laboratory of Kuban State University. The dried and crushed berries were used to give a special flavor to the dish of hare meat. Two approaches were used to flavour a dish. The first method suggested to marinate hare meat for 3 hours followed by thermal treatment, and in the second method the berries were added 7 minutes before the dish is ready. The quality of the dish was estimated by sensory tests. The flavoring substances of juniper berries can give quite different taste and aroma to meat dishes during the cooking. This fact determines the effects of spice addition time and the meat exposure time on the flavor of the dish of hare. The sensory analysis showed that the addition of grounded juniper berry spice at the end of cooking gives a more pronounced flavor of pine needles. However, the specific taste of a hare meat could be masked only upon a longer treatment with the spice. The qualitative and quantitative evaluation of the juniper essential oil was performed using the method of gas chromatography-mass spectrometry (GC-MS). The component composition of berries was studied. The most of the substances were recognized to have a specific taste of pine needles. It was experimentally shown that the essential oil of juniper berries is mainly consists of monoterpenes (a-pinene, b-pinene), including bicyclic monoterpenes (b-myrcene, sabinene).

Eliseeva Oksana Nikolaevna, Candidate of Technical Science
Tarasova Anna Nikolaevna, Student
Kuban State University,
149 Stavropolskaya St., Krasnodar, 350000, 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.




Seminar on the Problems of Vocational Training at the "Packaging 2017"