Open AccessUSING MILK QUALITY AS A COMPETITIVE ADVANTAGE FOR COMPANIES IN THE DAIRY INDUSTRY
Author(s) -
V.M. Malyshkina
Publication year - 2022
Publication title -
èkonomičeskij vektor
Language(s) - English
Resource type - Journals
ISSN - 2411-7269
DOI - 10.36807/2411-7269-2022-3-30-57-61
Subject(s) - dairy industry , business , raw milk , quality (philosophy) , product (mathematics) , raw material , ingredient , marketing , agricultural science , food science , mathematics , environmental science , chemistry , philosophy , geometry , organic chemistry , epistemology