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Cooking up New Ideas across Levels and Contexts: Introduction to the Special Issue on Innovation and Entrepreneurship in the Food Industry

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  • Antonio Messeni Petruzzelli
  • Silviya Svejenova

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  • Antonio Messeni Petruzzelli & Silviya Svejenova, 2015. "Cooking up New Ideas across Levels and Contexts: Introduction to the Special Issue on Innovation and Entrepreneurship in the Food Industry," Industry and Innovation, Taylor & Francis Journals, vol. 22(8), pages 649-653, November.
    • Handle: RePEc:taf:indinn:v:22:y:2015:i:8:p:649-653
    DOI: 10.1080/13662716.2015.1126503
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    References listed on IDEAS

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    1. Emmanuelle Fauchart & Eric von Hippel, 2008. "Norms-Based Intellectual Property Systems: The Case of French Chefs," Organization Science, INFORMS, vol. 19(2), pages 187-201, April.
    2. Wim Verbeke, 2005. "Agriculture and the food industry in the information age," European Review of Agricultural Economics, Oxford University Press and the European Agricultural and Applied Economics Publications Foundation, vol. 32(3), pages 347-368, September.
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