Sustainable Food Design and Innovation
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-25984-5_508
Reference75 articles.
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2. Akça, H. S. (2018). Ekonomikbüyümeveinovasyonilişkisi: Seçilmiş OECD ülkeleriüzerine panel verianalizi (Doctoral dissertation).
3. Al-Tayyar, N. A., Youssef, A. M., & Al-Hindi, R. (2020). Antimicrobial food packaging based on sustainable Bio-based materials for reducing foodborne Pathogens: A review. Food chemistry, 310, 125915.
4. Ala-Harja, H., & Helo, P. (2014). Green supply chain decisions–case-based performance analysis from the food industry. Transportation Research Part E: Logistics and Transportation Review, 69, 97–107.
5. Anzola-Román, P., Bayona-Sáez, C., & García-Marco, T. (2018). Organizational innovation, internal R&D and externally sourced innovation practices: Effects on technological innovation outcomes. Journal of Business Research, 91, 233–247.
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