Open innovation in the food industry: trends and barriers — a case of the Jordanian food industry
Author:
Publisher
Springer Science and Business Media LLC
Subject
General Earth and Planetary Sciences,General Environmental Science
Link
https://link.springer.com/content/pdf/10.1007/s40497-022-00312-6.pdf
Reference42 articles.
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2. Alawamleh, M., Ismail, L. B., Aqeel, D., & Alawamleh, K. J. (2019). The bilateral relationship between human capital investment and innovation in Jordan. Journal of Innovation and Entrepreneurship, 8(1), 1–17.
3. Arcese, G., Flammini, S., Lucchetti, M., & Martucci, O. (2015). Evidence and experience of open sustainability innovation practices in the food sector. Sustainability, 7(7), 8067–8090.
4. Bigliardi, B., & Galati, F. (2013a). Innovation trends in the food industry: The case of functional foods. Trends in Food Science and Technology, 31(2), 118–129.
5. Bigliardi, B., & Galati, F. (2013b). Models of adoption of open innovation within the food industry. Trends in Food Science and Technology, 30(1), 16–26.
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