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Impact of Open Innovation in Peruvian food firms

Fuente: Redalyc

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Dettagli Bibliografici
Autore principale:	Javier F. Del Carpio Gallegos
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Universidad del Valle 2022
Soggetti:	Administración y Contabilidad food firm open innovation absorptive capacity Technological innovation
Accesso online:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5 Acceder al recurso 6
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