Studied on the differences of microflora and quantity in different environment, different parts of the new and old koji-making workshops of Hengshui Laobaigan Liquor-making Co.
研究了衡水老白干酒业股份有限公司新老制曲车间不同环境场地微生物的种类和数量差异。
End in thesis, be a true war usage, put forward the Laobaigan of the Hengshui new the brand wine is at the Shijiazhuang marketing of the market plan project.
在论文的最后，作为一个实战运用，提出了衡水老白干新品牌酒在石家庄市场的营销策划方案。
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