Development of hybrid food products safety control technology and green supply chain management (GSCM): Theory and design

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dc.contributor.authorKim, Eunsung
dc.date.accessioned2021-02-19T21:29:52Z
dc.date.available2021-02-19T21:29:52Z
dc.date.issued2019
dc.departmentALKÜ
dc.description.abstractThe purpose of this paper is that we provide several embodiments factors for food safety control technology and Green Supply Chain Management (GSCM) platform in this field with examples to show how these embodiment factors contribute to different applied business research aspects. Food safety control technology standard protocol from existing multidisciplinary literature was processed for theorization, which uses grounded theory methodology rather than a description of the data. This research reviews about GSCM and their applications with a platform innovation. Kim’s Hybrid Food and Safety Control Technology have classified the safety management technologies as the regulation of inputs.
dc.identifier.endpage180en_US
dc.identifier.issn2547-9733
dc.identifier.issue2en_US
dc.identifier.startpage165en_US
dc.identifier.urihttps://doi.org/10.29023/alanyaakademik.512257
dc.identifier.urihttps://app.trdizin.gov.tr/makale/TXpVMU9ERTVPUT09
dc.identifier.urihttps://hdl.handle.net/20.500.12868/1194
dc.identifier.volume3en_US
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherAlanya Alaaddin Keykubat Üniversitesi
dc.relation.ispartofAlanya Akademik Bakış
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Başka Kurum Yazarı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleDevelopment of hybrid food products safety control technology and green supply chain management (GSCM): Theory and design
dc.title.alternativeHibrid Gıda Ürünleri Güvenlik Kontrol Teknolojisi ve Tedarik Zinciri Yönetimi (GSCM) Gelişimi: Teori ve Tasarım
dc.typeArticle

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2019 - Cilt 3 - Sayı 2