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Выпуск №5 2017 г.


Архив номеров | Подписка

ЧИТАЙТЕ В СЛЕДУЮЩЕМ НОМЕРЕ
  • Биотехнологические способы регулирования показателей качества и пищевой ценности хлебобулочных изделий
  • Оценка возможности применения показателей окисления липидной фракции зерна для прогнозирования длительности его хранения
  • Печатные и расписные пряники Вологодской Земли

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ОТРАСЛЕВАЯ ИНФОРМАЦИЯ


Еnglish

The specialized monthly magazine Confectionery and Baking Industry (since 2001) covering raw materials, ingredients, production and testing equipment and technologies. Our edition is intended for the following managers and specialists:

producers of baking and confectionery products;
new product researchers and developers; raw material, suppliers of technological/laboratory equipment, ingredients and packaging for the Industry;
college/university stuff involved in professional training of personnel for the Industry;
baking and confectionery product retailers.

The aim of the magazine is to provide an active exchange of information between all participants of the industrial market, to present up-to-date information to the Industry managers and professionals covering the whole range of the Industry's problems and offering an opportunity to establish business contacts.

The magazine presents the latest information pertaining the current status of and trends in the baking and confectionery market in Russia, information on Russian and imported equipment available, introduces producers and suppliers of ingredients and packaging materials, discusses standardization and certification issues, assists in finding product sale partners and qualified personnel.

OUR COLUMNS
Raw materials, Equipment, Technology, Ingredients, Analytical Methods, Standards, Packaging, Marketing, Exhibitions and Fairs, Interview, Questions and Answers, Master-class and others.

OUR AUTHORS
Leading Russian and foreign technologists in the baking and confectionery production, industrial personnel successfully using modern equipment, scientists and scholars working in the field of the baking and confectionery production and advanced equipment application.

Our magazine has its own Internet site that offers a wide range of information resources and services to our visitors.

Besides an electronic version of the last issue you can also learn of the next issue topics and look at the archive of our publications. You can also make you subscription for all our editions here.

Sites of all our publishing house editions are interactive so after completing a simple registration and authorization procedure every visitor can, for example, place an article on the site, ask professional questions, participate in a forum and exchange opinions with other forum visitors. Our forums offer an excellent opportunity for communication. Easily obtaining any available information, you can also make your voice reach other members of the professional community.

Confectionery and Baking Industry magazine is distributed by subscription and by direct mail on the whole territory of the Russian Federation and CIS countries. Circulation is 3000 copies. Volume is not less than 48 pages. Frequency -12 issues annually.

For subscription also contact the managers' at (499) 267 03 80, 263 29 91
E-mail: podpiska@vedomost.ru

EDITORS
Chief of editorial board
Georgy Dubcov,
professor

Editor-in-chief
Galina Dubcova

Contact information
«Otrasleviye vedomosty»
PO Box 211 Moscow 105066, Russia
Tel. +7 (499) 267 40 10, 267 40 15
E-mail: doubtsova@mail.ru


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Карта сайта
НОВОСТИ КОМПАНИЙ

КОНТАКТЫ
Адрес редакции: 105066, Москва, Токмаков пер., д. 16, стр. 2

Редакция:
Телефон: +7 (499) 267-40-10
E-mail: doubtsova@mail.ru

Отдел подписки:
Прямая линия: 8 (800) 200-11-12
бесплатный звонок из любого региона России
E-mail: podpiska@vedomost.ru

Отдел рекламы:
Прямая линия:
+7 (499) 267-40-10, +7 (499) 267-40-15
E-mail: reklama@vedomost.ru

Вопросы работы портала:
E-mail: support@breadbranch.com

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