To access the full text documents, please follow this link: http://hdl.handle.net/2445/117732
dc.contributor | Universitat de Barcelona |
---|---|
dc.contributor.author | Hurtado Justiniano, Maria Nelly |
dc.contributor.author | Jaría Chacón, Natalia |
dc.contributor.author | Valls Pasola, Jaume |
dc.date | 2017-11-14T13:05:57Z |
dc.date | 2017-11-14T13:05:57Z |
dc.date | 2017-04 |
dc.date | 2017-11-14T13:05:58Z |
dc.identifier.citation | 1132-175X |
dc.identifier.citation | 674092 |
dc.identifier.uri | http://hdl.handle.net/2445/117732 |
dc.format | 16 p. |
dc.format | application/pdf |
dc.language.iso | eng |
dc.publisher | Universidad Politécnica de Madrid |
dc.relation | Reproducció del document publicat a: http://www.revistadyo.es/index.php/dyo/article/view/503 |
dc.relation | Dirección y Organización, 2017, vol. 61, num. Abril, p. 32-47 |
dc.rights | (c) Universidad Politécnica de Madrid, 2017 |
dc.rights | info:eu-repo/semantics/openAccess |
dc.subject | Gestió de la innovació |
dc.subject | Competència econòmica |
dc.subject | Gastronomia |
dc.subject | Cuina |
dc.subject | Innovation management |
dc.subject | Competition |
dc.subject | Gastronomy |
dc.subject | Cooking |
dc.title | Innovation and Experimental Services: the role of multidisciplinary arts in creative gastronomy toward a research agenda |
dc.type | info:eu-repo/semantics/article |
dc.type | info:eu-repo/semantics/publishedVersion |
dc.description.abstract |