FOOD PRODUCT DEVELOPMENT
Mary Earle, Richard Earle and Allan Anderson
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Home
About the book
About the authors
PREFACE
CONTENTS
Introduction
1. Keys to new product
success and failure

2. Developing an
innovation strategy

3. The product
development process

4. The knowledge base
for product
development

5. The consumer in
product development

6. Managing the
product development
process

7. Case studies:
product development
in the food
system

8. Improving the
product development
process

INDEX
Useful links
Feedback (email link)

Part 2, Chapter 4
The knowledge base for product development


4.6 References

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APFELL-MARGLIN, F. (1996) Introduction: rationality and the world,
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BELCHER, J. (1999) Role of packaging in new product development.
        IFT Product Development Newsletter, 5.1, 4.
BETZ, F. (1998) Managing Technological Innovation: Competitive Advantage
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CAMPBELL, H.C. (1999) Knowledge Creation in New Zealand
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CLARK, K.B. & WHEELWRIGHT, S.C. (1993) Managing New Product
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CLARKE, P. (1998) Implementing a knowledge strategy for your firm.
        Research - Technology Management, March-April 1998, 28-31.
COOPER, R.G. & KLEINSCHMIDT, E.J. (1988) Resource allocation in the
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COURT, A.W. (1997) The relationship between information and
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DRUCKER, P.F. (1985) Innovation and Entrepreneurship: Principles and
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EARLE, M.D. & EARLE, R.L. (1997) Food industry research and
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,
        Wallace, L.T. and Schroder, W.R. (Eds) (Boston: Kluwer
        Academic Publishers), 107.



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