Key operational and institutional factors for improving food safety: a case study from Chile

Full text for this publication is not currently held within this repository. Alternative links are provided below where available.

Author(s): Lu H, Mangla S, Elgueta S, Zhao G, Liu S, Hunter L

Publication type: Article

Publication status: Published

Journal: Production Planning & Control

Year: 2021

Volume: 32

Issue: 14

Pages: 1248-1264

Online publication date: 24/07/2020

Acceptance date: 10/01/2020

ISSN (print): 0953-7287

ISSN (electronic): 1366-5871

Publisher: Taylor & Francis

URL: https://doi.org/10.1080/09537287.2020.1796137

DOI: 10.1080/09537287.2020.1796137

ePrints