Innovation in European food SMEs: determinants and links between types
The food sector has traditionally been considered one with the lowest research and development expenditure to value added ratio. In recent decades, however, the business environment has become more demanding in terms of technological inputs for reasons related to food safety, quality and also the gl...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Firenze University Press
2015-03-01
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| Series: | Bio-based and Applied Economics |
| Subjects: | |
| Online Access: | https://oaj.fupress.net/index.php/bae/article/view/3267 |