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

dc.contributor.authorAuthorLu H.
dc.contributor.authorAuthorMangla S.K.
dc.contributor.authorAuthorHernandez J.E.
dc.contributor.authorAuthorElgueta S.
dc.contributor.authorAuthorZhao G.
dc.contributor.authorAuthorLiu S.
dc.contributor.authorAuthorHunter L.
dc.contributor.otherCareerFacultad de Medicina Veterinaria y Agronomía
dc.date.accessionedDate Accessioned2024-09-03T19:19:27Z
dc.date.availableDate Available2024-09-03T19:19:27Z
dc.date.issuedDate Issued2021
dc.identifier.uriURIhttp://repositorio.udla.cl/xmlui/handle/udla/1475
dc.sourceSourcesProduction Planning and Control
dc.titleTitleKey operational and institutional factors for improving food safety: a case study from Chile
dc.typeDocument TypeArtículo
dc.identifier.doidc.identifier.doi10.1080/09537287.2020.1796137


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