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

dc.contributor.author	Ferraris, Alberto
dc.contributor.author	Vrontis, Demetris
dc.contributor.author	Belyaeva, Zhanna
dc.contributor.author	De Bernardi, Paola
dc.contributor.author	Ozek, Hande
dc.date.accessioned	2021-12-21T08:47:17Z
dc.date.available	2021-12-21T08:47:17Z
dc.date.issued	2021
dc.identifier.issn	0007-070X
dc.identifier.issn	1758-4108
dc.identifier.uri	https://doi.org/10.1108/BFJ-07-2019-0502
dc.identifier.uri	http://dspace.yeniyuzyil.edu.tr:8080/xmlui/handle/20.500.12629/2210
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 W
dc.language.iso	English
dc.publisher	Emerald Group Publıshıng Ltd
dc.title	Innovation within the food companies: how creative partnerships may conduct to better performances?
dc.type	Article
dc.relation.journal	Brıtısh 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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