Supply Chain Collaboration of High Pressure Pasteurization Processing Foods and Beverages
International Journal of Business and Economics Research
Volume 6, Issue 5, October 2017, Pages: 139-144
Received: Dec. 5, 2017; Published: Dec. 6, 2017
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Jun Chen, SHU-UTS SILC Business School, Shanghai University, Shanghai, China
Dilin Yao, School of Economics and Management, Shanghai Maritime University, Shanghai, China
Hui Chen, Management School, Durham University, Durham, U.K
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This research chooses food that has shelf life as the object. The authors research on the best decision and coordination mechanism of members in supply chain from the customer choice behavior between food with different freshness and taste. Case studies are employed to construct the model of supply chain collaboration. This research not only has an important theoretical value on promoting the development of applying Chinese management science to the area of food industry and its internationalization, but also has great practical significance on strengthening the survival and development capacity and comprehensive international competitiveness of Chinese food industry and improving the social welfare.
Supply Chain, Collaboration, High Pressure Pasteurization Processing
To cite this article
Jun Chen, Dilin Yao, Hui Chen, Supply Chain Collaboration of High Pressure Pasteurization Processing Foods and Beverages, International Journal of Business and Economics Research. Vol. 6, No. 5, 2017, pp. 139-144. doi: 10.11648/j.ijber.20170605.18
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