การจัดการห่วงโซ่อุปทาน,

การจัดการห่วงโซ่อุปทาน,

結果 (英語) 1:

Supply chain management,

結果 (英語) 2:

The structure of the BF muscle was examined using the Paraffin section method as described by Khan et al. (2017). A sample of 2.0 cm × 1.0 cm × 0.5 cm dimensions was cut along the muscle fibre in a longitudinal direction and is then transferred into a labelled cassette and fixed in 10% neutral buffered formalin (NBF) for 24 h. Each cassette was then put into 70% alcohol until processing on A Thermo Excelsior ES Tissue Processor (Thermo Scientific, Waltham, MA, Each processed meat tissue sample was embedded in a wax block, then cut on a Lecia RM 2135 rotatory microtome. Sections (7 μm) were floated in A 40 °C water bath and picked up on glass slides. The slides were then heated for 1 h in A 60 °C oven before being stained using hematoxylin-eosin, covered with coverslips and ultra-structure changes were examined with A light microscope (Model No. Olympus BX50 F-3) set at × 10 magnification. Images were taken using A camera (Olympus Company, Ltd., Japan) attached to the microscope. ...

結果 (英語) 3:

supply chain management