Exportar Publicação

A publicação pode ser exportada nos seguintes formatos: referência da APA (American Psychological Association), referência do IEEE (Institute of Electrical and Electronics Engineers), BibTeX e RIS.

Exportar Referência (APA) 
Boesso, G., Davcik, N. St. & Favotto, F. (2009). “Health-enhancing” products in the Italian food industry: multinationals and SMEs competing on yogurt. AgBioForum. 12 (2), 232-243
Exportar Referência (IEEE) 
G. Boesso et al.,  "“Health-enhancing” products in the Italian food industry: multinationals and SMEs competing on yogurt", in AgBioForum, vol. 12, no. 2, pp. 232-243, 2009
Exportar BibTeX 
@article{boesso2009_1730780190890,
	author = "Boesso, G. and Davcik, N. St. and Favotto, F.",
	title = "“Health-enhancing” products in the Italian food industry: multinationals and SMEs competing on yogurt",
	journal = "AgBioForum",
	year = "2009",
	volume = "12",
	number = "2",
	pages = "232-243",
	url = "http://www.agbioforum.org/v12n2/v12n2a08-boesso.htm"
}
Exportar RIS 
TY  - JOUR
TI  - “Health-enhancing” products in the Italian food industry: multinationals and SMEs competing on yogurt
T2  - AgBioForum
VL  - 12
IS  - 2
AU  - Boesso, G.
AU  - Davcik, N. St.
AU  - Favotto, F.
PY  - 2009
SP  - 232-243
SN  - 1522-936X
UR  - http://www.agbioforum.org/v12n2/v12n2a08-boesso.htm
AB  - The purpose of this research is to present a detailed analytical (qualitative) study of the new “health-enhancing” products in the Italian marketplace, with a focus on both the multinational corporations and the small and medium enterprises (SMEs). The analysis is based on a new products development framework (NPD) which is operationalized by isolating four key strategic elements and other support variables from the literature. The theoretical framework is matched with seven health-food categories and seven yogurts marketed by international corporations and local SMEs in the Italian marketplace. The research provides an in-depth analysis of the emerging strategy in the food industry using the npd theories in a national context (Italy) where the attention to food quality is well-known worldwide and the appeal of the so-called “functional food” seems to be barely—or poorly—investigated.
ER  -