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310.00 HRK
-10.00 HRK, -3.13 %
02 December 2007 - 02 December 2008
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Period
Previous Close 310.00 HRK Bid N/A
Open 316.11 HRK BidSize N/A
Day High 316.11 HRK Ask N/A
Day Low 308.00 HRK AskSize N/A
Avg Price 21 886.15 HRK 52 Week High N/A
Volume 4 872.00 HRK 52 Week Low N/A
Last Update 2008.12.01 CET
Currency HRK
Stock Exchange Zagreb Stock Exchange
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Euromilk Export Import d.o.o.

Oct 10, 2008 00:00 CET | Dairy products | Macedonia

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Oct 9, 2008 00:00 CET | Non-ferrous Metals | Bulgaria

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Oct 9, 2008 00:00 CET | Fats & Oils | Macedonia

Javno Komunalno Preduzece Novosadska Toplana

Oct 10, 2008 00:00 CET | Energy/Utilities | Serbia

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Oct 9, 2008 00:00 CET | Beer | Macedonia

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Oct 8, 2008 00:00 CET | Beer | Macedonia
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Which industries in southeast Europe will be most affected by the global financial crisis?
Dec 1, 2008
Banking, financial services
Real estate
Heavy industry
Retail, wholesale
Tourism
Media
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Lactobacillus bulgaricus, the bacterium that gives Bulgarian yoghurt its unique flavour and thickness, can be found only in Bulgaria...
Lactobacillus bulgaricus, the bacterium that gives Bulgarian yoghurt its unique flavour and thickness, can be found only in Bulgaria. Yoghurt may seem like something new because of its current popularity but it has been around for centuries. Basically, all yoghurt is cultured milk. The bacteria used most commonly are Lactobacillus bulgaricus (named so because yogurt was first discovered by the people of Bulgaria) and Streptococcus thermophilus. This is what gives yoghurt its jelly-like texture and semisour, tangy taste.
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