Chiến Lược Marketing Công Ty Cổ Phần Sữa Việt Nam (vinamilk

Trang chủ » Các Chiến Lược định Vị Sản Phẩm Của Vinamilk » Chiến Lược Marketing Công Ty Cổ Phần Sữa Việt Nam (vinamilk

Có thể bạn quan tâm

Academia.eduAcademia.eduLog InSign Up
  • Log In
  • Sign Up
  • more
    • About
    • Press
    • Papers
    • Terms
    • Privacy
    • Copyright
    • We're Hiring!
    • Help Center
    • less

Outline

keyboard_arrow_downTitleFirst page of “CHIẾN LƯỢC MARKETING CÔNG TY CỔ PHẦN SỮA VIỆT NAM (VINAMILK”PDF Icondownload

Download Free PDF

Download Free PDFCHIẾN LƯỢC MARKETING CÔNG TY CỔ PHẦN SỮA VIỆT NAM (VINAMILKProfile image of Hoa TrầnHoa Trầnvisibility

…

description

15 pages

descriptionSee full PDFdownloadDownload PDF bookmarkSave to LibraryshareShareclose

Sign up for access to the world's latest research

Sign up for freearrow_forwardcheckGet notified about relevant paperscheckSave papers to use in your researchcheckJoin the discussion with peerscheckTrack your impactSee full PDFdownloadDownload PDFLoading...

Loading Preview

Sorry, preview is currently unavailable. You can download the paper by clicking the button above.

Related papers

PHÂN LẬP, TUYỂN CHỌN VI KHUẨN LACTIC VÀ ỨNG DỤNG TRONG LÊN MEN NEM CHUA NẤM RƠM (Volvariella volvacea)Trần Hân

2020

This study was conducted to isolate lactic acid bacteria l strains and test ed the production of fermented Volvariella volvacea mushroom. L actic acid bacteria l strains were isolated and tested for fermentation ability in MRS b roth medium as well as screened for lactic acid fermentation of V. volvacea mushroom. Fermentation conditions were conducted with different initial cell co n centrations (10 3 , 10 5 , 10 7 cells/g ) and fermentation temperature s (30 °C, 37 °C and environmental temperature 28- 3 2 °C ). As a result, 20 bacterial strains were isolated from 6 samples of Nem chua (Vietnamese fermented pork roll). These bacteria l strains are Gram-positive, rod-shaped, non-spore-forming, and nonmobile. Among these bacterial strains, 10 strains ha d good fermentation ability in MRS b roth supplemented with 20 g/L of D- g lucose including TX61, HCGT31, HK162, L54, L7, HK221, L39, HCM2, TX3, and L30 with the lactic acid concentrations of 10 . 5-21 .0 g/L. T he HCM2 strain, identif...

downloadDownload free PDFView PDFchevron_right Academia
  • Explore
  • Papers
  • Topics
  • Features
  • Mentions
  • Analytics
  • PDF Packages
  • Advanced Search
  • Search Alerts
  • Journals
  • Academia.edu Journals
  • My submissions
  • Reviewer Hub
  • Why publish with us
  • Testimonials
  • Company
  • About
  • Careers
  • Press
  • Help Center
  • Terms
  • Privacy
  • Copyright
  • Content Policy
Academia580 California St., Suite 400San Francisco, CA, 94104© 2026 Academia. All rights reserved

Từ khóa » Các Chiến Lược định Vị Sản Phẩm Của Vinamilk