Innovation within the food companies: how creative partnerships may conduct to better performances?

dc.contributor.author	Ferraris, A.
dc.contributor.author	Vrontis, D.
dc.contributor.author	Belyaeva, Z.
dc.contributor.author	De, Bernardi, P.
dc.contributor.author	Ozek, H.
dc.date.accessioned	2021-12-21T08:40:33Z
dc.date.available	2021-12-21T08:40:33Z
dc.date.issued	2021
dc.identifier.uri	https://doi.org/10.1108/BFJ-07-2019-0502
dc.identifier.uri	http://dspace.yeniyuzyil.edu.tr:8080/xmlui/handle/20.500.12629/1066
dc.description.abstract	Purpose: This is one of the first empirical studies aimed at analyzing the interrelation between creative partnerships (CPs), absorptive (AC), knowledge application (KA) capacities and innovation performance in food companies. Design/methodology/approach:
dc.title	Innovation within the food companies: how creative partnerships may conduct to better performances?
dc.relation.journal	British Food Journal
dc.identifier.issue	1
dc.identifier.startpage	143
dc.identifier.endpage	158
dc.identifier.volume	123
dc.identifier.doi	10.1108/BFJ-07-2019-0502
dc.relation.issue	1
dc.relation.volume	123

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