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Deriving Strategic Advantages from Extended Shelf-Life
S. Rodgers
University of Brighton
Research output
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peer-review
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Business & Economics
Buffer
26%
Capital Investment
22%
Commercial Sector
31%
Competitors
18%
Complex Product
29%
Conceptualization
21%
Damage
22%
Deterioration
26%
Development Stage
29%
Food Consumption
27%
Food Production
62%
Food Quality
29%
Food Safety
78%
Food Service
57%
Heating
29%
Menu
27%
Operational Efficiency
26%
Packaging
56%
Preparation
22%
Product Development
41%
Refrigeration
36%
Safety Measures
36%
Severity
24%
Shelf Life
100%
Strategic Advantage
91%