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Organizational innovations in the French bovine meat industry: a case Study of the Label Rouge Veau d’Aveyron et du Ségala

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https://hal.inrae.fr/hal-03252105
Contributor : Christelle Raynaud <>
Submitted on : Monday, June 7, 2021 - 3:15:05 PM
Last modification on : Wednesday, June 9, 2021 - 3:14:18 AM

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  • HAL Id : hal-03252105, version 1

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Roucan-Kane, Maud, Sandra Mara Schiavi Bankuti, Melise Bouroullec, Paulo Souza Junior. Organizational innovations in the French bovine meat industry: a case Study of the Label Rouge Veau d’Aveyron et du Ségala. 146th EAAE Seminar: Technology transfer as a driver of innovative entrepreneurship in agriculture, Jul 2015, Crete, Greece. ⟨hal-03252105⟩

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