Hotel International
Address: 24, Miramarska Str.,
10000 Zagreb,
Croatia
Tel. +385 1 610 88 00 ,
Web site: http://www.hotel-international.hr
Participants
Organizer: Magenta Global Pte
Magenta Global, a Singapore-based international organizer of business conferences, in collaboration with the telecom industry of the SEE , will be hosting the inaugural MobilePlus SEE summit from 15 to 16 December 2008 in Zagreb, Croatia. Reflecting the key concerns of the marketplace, the Summit theme– Increasing Revenue Beyond Voice & Data - will address the development issues for SEE telecom regulators, leading and emerging players and service providers.
One highlight is the scheduled presentations by telecom regulators of Bosnia and Herzegovina, Kosovo and Montenegro.
Speakers include mobile operator CEOs and CMOs from the region, who will discuss competitive strategies, market entry experiences, wireless broadband developments, as well as the most recent developments in the SEE MVNO market. Insights into a range of innovative new mobile revenue streams from Mobile TV/Video, Mobile Advertising, Mobile Social Networks to Mobile UGC. Operators from the two most advanced Mobile TV/Video markets in the region, Italy and Slovenia, will be on hand to share their experiences, and their evolving approach to this promising new revenue stream.
Mobile operators and regulators, mobile innovators, as well as mobile services and solution providers are invited to attend this inaugural MobilePlus SEE summit in Zagreb. For complete details about this event, and on how to register, check online at http://www.magenta-global.com.sg/MobilePlusSEE/ .
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.