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Titlebook: Economics of Innovation: The Case of Food Industry; Giovanni Galizzi,Luciano Venturini Conference proceedings 1996 Springer-Verlag Berlin

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書目名稱Economics of Innovation: The Case of Food Industry
編輯Giovanni Galizzi,Luciano Venturini
視頻videohttp://file.papertrans.cn/303/302010/302010.mp4
叢書名稱Contributions to Economics
圖書封面Titlebook: Economics of Innovation: The Case of Food Industry;  Giovanni Galizzi,Luciano Venturini Conference proceedings 1996 Springer-Verlag Berlin
描述Giovanni Galizzi and Luciano Venturini The food industry has been characterized by several and profound changes in its structure and competitive environment in the last decades. Although it is not a research-oriented industry, there is no arguing that technological change and particularly product innovations are crucial determinants of ftrms‘ performance and In recent years food manufacturers have accelerated the consumers‘ welfare. development of new products, by using new ingredients, processing and packaging techniques. Thus, food markets are increasingly characterized by competitive environments where relevant flows of innovative products, quality improvements and new technologies provide new consumption trends, food habits, market opportunities and ftrms‘ strategies. However, the issue of product innovation in the food industries has been rather neglected by economists. Few works have explicitly addressed this issue. After the pioneering book of Buzzell and Nourse (1967), one can count few contributes. Connor (1981) examined the empirical determinants of new food products introductions. Padberg and Westgren (1979) provided crucial insights about the nature of food innovation t
出版日期Conference proceedings 1996
關鍵詞European food; Innovation; Nahrungsmittelindustrie; Technological Change; Technologischer Wandel; food in
版次1
doihttps://doi.org/10.1007/978-3-642-50001-5
isbn_softcover978-3-7908-0911-4
isbn_ebook978-3-642-50001-5Series ISSN 1431-1933 Series E-ISSN 2197-7178
issn_series 1431-1933
copyrightSpringer-Verlag Berlin Heidelberg 1996
The information of publication is updating

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https://doi.org/10.1007/978-94-007-0189-2 is not a research-oriented industry, there is no arguing that technological change and particularly product innovations are crucial determinants of firms’ performance and consumers’ welfare. In recent years food manufacturers have accelerated the development of new products, by using new ingredient
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Reference work 2022Latest edition Lancaster to the “classical” approach, the issue of how to measure innovation in empirical models is considered. In particular, we argue that innovation indexes can be introduced in empirical specifications of the classical model: they can be different depending on the stage of expenditure allocati
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Connective Tissue Diseases: Introduction,adiation. Consumer acceptance/rejection of innovative food technologies is the result of a complex decisionmaking process which involves an assessment of the perceived risks and benefits associated with the new technology and existing alternatives. The acceptance of a new food technology is not simp
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Mahmut Kuyumcu,Carsten Drebenstedtncomitantly, concentration in the manufacturing sector. Key consumer trends are driving change in the food industry, including: very slow population growth; strong demand for convenience products; and better educated consumers concerned about health, nutrition, food safety, and the environment.The b
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Die Kartographie Des Denkenden Gehirnsdustries. Employing an empirical model developed by Acs and Audretch (1990), we empirically test the hypothesis that, since in this industry product innovations are mainly incremental, innovative performances are poorly related to R&D intensity. As dependent variables, we use a direct measure of inn
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