Conventional and less conventional mechanisms of professionalisation underpinning knowledge-intensive activities : the case of design in food industries
Beatrice D’Ippolito
| Year of publication: |
November 2015
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|---|---|
| Authors: | D'Ippolito, Beatrice |
| Published in: |
Industry and innovation. - Abingdon : Routledge, ISSN 1366-2716, ZDB-ID 1414341-0. - Vol. 22.2015, 8, p. 703-728
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| Subject: | Professionalisation | knowledge-intensive activities | creativity | food design | new professional domain | Ernährungsindustrie | Food industry | Kreativität | Creativity | Wissen | Knowledge | Wissensintensives Unternehmen | Knowledge-intensive industry | Wissensmanagement | Knowledge management | Innovation |
| Type of publication: | Article |
|---|---|
| Type of publication (narrower categories): | Aufsatz in Zeitschrift ; Article in journal |
| Language: | English |
| Other identifiers: | 10.1080/13662716.2015.1113863 [DOI] |
| Source: | ECONIS - Online Catalogue of the ZBW |
Persistent link: https://www.econbiz.de/10011478298