จุลสาร คณะเศรษฐศาสตร์และบริหารธุรกิจ ม. ทักษิณ

A group of fourth-year Economics students, accompanied by Assistant Professor Sutham Khanabsak, visited the communi ty enterpr i se Ko Yao T.M.P. Products to study the production process of crispy fried barramundi fish sk i n . The s t uden t s exami ned t he detailed procedures and identified key factors requiring attention. They also i nves t i ga t ed pot en t i a l economi c strategies that could support various facets of the business. The objective was to improve product diversity and differentiate it from competitors in the market. Learning from local enterprise: crispy fried barramundi fish skin On August 21st, ปีที่ 12 ฉบับที่ 8 กิจกรรมสาขา 24