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Books > Children's Books > Children's Cookbooks > 3841785727
  1. Fabrication et commercialisation du fromage à base de lait de chamelle: Etudes quantitative et qualitative (Omn.Univ.Europ.) (French Edition)
    Image(s) provided for illustrative purposes and may differ from the actual product
  2. Fabrication et commercialisation du fromage à base de lait de chamelle: Etudes quantitative et qualitative (Omn.Univ.Europ.) (French Edition)

    Delivery: 10-20 Working Days
    Price R857.00

Additional Information

Le lait de chamelle est un aliment qui présente plusieurs vertus nutritives et médicinales. Mais vu qu'il n'y a pas encore de procédés adaptés à sa conservation, il sera donc plus intéressant de le transformer en fromage. De là est née l’idée de fabrication et de commercialisation de fromage à base de lait de chamelle. L'auteur expose trois études nécessaires pour la concrétisation de ce projet: une étude commerciale (étude de marché, concurrence et politiques marketing), une étude technique (réseau de collecte du lait de chamelle et processus de fabrication du fromage) et une étude financière (plan d'investissement et rentabilité). Cet ouvrage s'adresse à un public très large. En fait, c'est un éclaircissement pédagogique sur la création de projet pour les étudiants et les chercheurs .Quant aux spécialistes et professionnels, ça pourrait être une inspiration pour s'investir dans un tel créneau.


Fadhel Briki
Editions universitaires europeennes
Editions universitaires europeennes
black & white illustrations
black & white illustrations
Editions universitaires europeennes
Editions universitaires europeennes
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