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OJSC «Brest meat-packing plant»OJSC «Brest meat-packing plant»
http://cn.brestmeat.by/
OJSC «Brest meat-packing plant»
http://cn.brestmeat.by/
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OJSC «Brest meat-packing plant» | cn.brestmeat.by Reviews
https://cn.brestmeat.by
OJSC «Brest meat-packing plant»
cn.brestmeat.by
质量体系
http://www.cn.brestmeat.by/company/quality
香肠类产品 生熏肠 / 生腊肠. 危害分析和关键控制点体系 用英文叫НАССР Hazard analysis and critical control point 是全球最佳和最有效的质量控制和食品安全的管理系统。 2006年 布列斯特市肉类联合加工厂 也开始使用HACCP体系的原则，并有相关证明，就是按照国家标准的STB1470发出的基于危害分析和关键控制点 HACCP 的质量管理体系和食品安全体系证书。 Middot; 信息的互动交流，其中包括追溯系统 信息系统允许从原料的供应商到最终消费者检查产品 以及不安全产品撤回程序. Middot; 管理系统;. Middot; 先决条件的计划 是以保持适合安全食品生产的卫生环境而必须要的基本条件或活动. 香肠类产品 生熏肠 / 生腊肠. 布列斯特市肉类联合加工厂 股份有限公司 , 2016.
奖项及证书
http://www.cn.brestmeat.by/company/awards
香肠类产品 生熏肠 / 生腊肠. 香肠类产品 生熏肠 / 生腊肠. 布列斯特市肉类联合加工厂 股份有限公司 , 2016.
内分泌酶的原料
http://www.cn.brestmeat.by/export_products/endokrinno-fermentnoe-syir
香肠类产品 生熏肠 / 生腊肠. 香肠类产品 生熏肠 / 生腊肠. 布列斯特市肉类联合加工厂 股份有限公司 , 2016.
公司简介
http://www.cn.brestmeat.by/company/history
香肠类产品 生熏肠 / 生腊肠. 根据 布列斯特-立陶夫斯克市临时政府财务局 在 1939至1940年国家机构和企业统计 杂志上提出的数据，我们肉类联合加工厂建立于1939年11月19日，并位于雅盖隆街 目前的莫斯科大街。 我们企业第一位厂长是格意尔什 Girshin A.A。 年企业领导为瓦西里 鲁达科夫 Vasili Rudkov ，出生于塞兹兰市。 当时厂长顾尔郭 Gurko A.D. 我们企业进行了建筑重建以及第二号布雷斯特冷冻厂设备的安装 锅炉室内设置，加热和通风装置等。 当时厂长伯列斯拉夫 斯拉维郭夫斯科 Boleslav Slavikovskij 联合加工厂已经有了235个人员。 那紧张的日子的时候厂长其中包括奥列格 伊万诺维奇 基谢廖夫，维克托 伊万诺维奇 维诺库罗夫，安德烈 安德烈维奇 扬科。 1998年至2003年企业领导为波格丹 瓦西里维奇 哈里夫， 2003年8月至2007年3月. 香肠类产品 生熏肠 / 生腊肠. 布列斯特市肉类联合加工厂 股份有限公司 , 2016.
牛肉
http://www.cn.brestmeat.by/export_products/govyadina
香肠类产品 生熏肠 / 生腊肠. 香肠类产品 生熏肠 / 生腊肠. 布列斯特市肉类联合加工厂 股份有限公司 , 2016.
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Export
http://www.en.brestmeat.by/export_products
Raw smoked / Dry-cured sausages. Smoked-scalded / Semi-smoked sausages. Wet salted hides (cattle skins). Meat Packing Plant operates on the territory of the Republic of Belarus and overseas. Its export markets are the Russian Federation, the Republic of Kazakhstan, Poland and Armenia. Wet salted hides (cattle skins). Raw smoked / Dry-cured sausages. Smoked-scalded / Semi-smoked sausages. Wet salted hides (cattle skins). Why to eat meat? How to choose high quality meat? How to cook meat properly?
How to choose high quality meat?
http://www.en.brestmeat.by/articles/page2.php
Raw smoked / Dry-cured sausages. Smoked-scalded / Semi-smoked sausages. Wet salted hides (cattle skins). How to choose high quality meat? Don’t confuse meat type and its category! Why to eat meat? How to choose high quality meat? How much meat is eaten in different countries of the world? How to cook meat properly? Raw smoked / Dry-cured sausages. Smoked-scalded / Semi-smoked sausages. Wet salted hides (cattle skins). Why to eat meat? How to choose high quality meat? How to cook meat properly?
Quality system
http://www.en.brestmeat.by/company/quality
Raw smoked / Dry-cured sausages. Smoked-scalded / Semi-smoked sausages. Wet salted hides (cattle skins). JSC Brest Meat Packing Plant implemented the HACCP system in 2006 and has been working in compliance with its principles ever since. This has been acknowledged by HACCP with the Certificate for Food Safety Management System as of the Hazard Analysis and Critical Control Points (HACCP) aligned with national standard STB 1470 requirements. HACCP is a management system in which food safety is addressed t...
О компании | Брестский мясокомбинат - поставщик колбасных изделий, мясных полуфабрикатов
http://www.brestmeat.by/company
Колбаса сырокопчёная / сыровяленая. Колбаса варено-копчёная / полукопченая. Мы смотрим в будущее, чтобы знать уже сегодня, что будет на Вашем столе завтра". Главное руководство деятельности ОАО "Брестский мясокомбинат". В настоящий момент предприятие выпускает более 300 колбасных изделий: вареных, копченовареных, полукопченых, сырокопченых колбас, сосисок, сарделек, продуктов из свинины, говядины, а также более 150 видов полуфабрикатов: котлеты, пельмени, фарши, сырые колбасы, шашлыки и др. Колбаса варен...
Шкуры мокро-солёные
http://www.brestmeat.by/export_products/shkuryi-mokro-solnyie
Колбаса сырокопчёная / сыровяленая. Колбаса варено-копчёная / полукопченая. Колбаса сырокопчёная / сыровяленая. Колбаса варено-копчёная / полукопченая. Нас выбирают потому, что. OAO Брестский мясокомбинат, 2014-2016.
404
http://www.brestmeat.by/en
Колбаса сырокопчёная / сыровяленая. Колбаса варено-копчёная / полукопченая. Колбаса сырокопчёная / сыровяленая. Колбаса варено-копчёная / полукопченая. Нас выбирают потому, что. OAO Брестский мясокомбинат, 2014-2016.
Wet salted hides (cattle skins)
http://www.en.brestmeat.by/export_products/wet-salted-hides-cattle-skins
Raw smoked / Dry-cured sausages. Smoked-scalded / Semi-smoked sausages. Wet salted hides (cattle skins). Wet salted hides (cattle skins). Wet salted hides (cattle skins). Contact us by phone 8-10-375-162-27-78-30 (contact person – Sugak Milana Iosifovna) or via e-mail: ved@brestmeat.by,ved@brestmk.by. Wet salted hides (cattle skins). Raw smoked / Dry-cured sausages. Smoked-scalded / Semi-smoked sausages. Wet salted hides (cattle skins). Why to eat meat? How to choose high quality meat?
To Foreign Partners
http://www.en.brestmeat.by/pressroom
Raw smoked / Dry-cured sausages. Smoked-scalded / Semi-smoked sausages. Wet salted hides (cattle skins). JSC Brest Meat Packing Plant has been involved in the meat business for over 70 years. It specializes in meat processing, sausage, meat delicatessen and ready-to-cook food production and marketing. To see the product catalogue of JSC Brest Meat Packing Plant and. Benefits of working with us:. Middot; We use our own transport for delivery, which allows our clients to enjoy. Middot; We use v. Contact us...
How to cook meat properly?
http://www.en.brestmeat.by/articles/page5.php
Raw smoked / Dry-cured sausages. Smoked-scalded / Semi-smoked sausages. Wet salted hides (cattle skins). How to cook meat properly? There are many ways of cooking meat, let us consider the major ones. Remember that meats should be salted at the end of cooking, because. Draws out moisture from the. And makes it tasteless! It is reasonable to make cuts. On the meat and. Season it with spices, for example, pepper, garlic or whatever you like. Heat the frying pan, add a splash of oil directly to the pan.
History
http://www.en.brestmeat.by/company/history
Raw smoked / Dry-cured sausages. Smoked-scalded / Semi-smoked sausages. Wet salted hides (cattle skins). Since July 1946 till 1948. Rudkov Vasiliy Vasilievich, born in Sizran, was in control of the enterprise. In 1946 the plant had 74 employees, it processed 95,7 tons of sausage and produced 1161 tons of meat. When the plant was governed by. 1002 employees. From 1998 to 2003 the enterprise was operating under Hariv Bogdan Vasilievich control, from. 2003 to March 2007. We manufacture an extremely diverse ...
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OJSC «Brest meat-packing plant»
香肠类产品 生熏肠 / 生腊肠. 香肠类产品 生熏肠 / 生腊肠. 香肠类产品 生熏肠 / 生腊肠. 布列斯特市肉类联合加工厂 股份有限公司 , 2016.
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