TYPOLOGY OF MARKETING STRATEGIES FOR COMPANIES OF FOOD INDUSTRY by Joanna Szwacka-Mokrzycka

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Promotion as part of the marketing mix and its application in enterprise activities by Michał Roman, Łukasz Zgiep

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Understanding the Role of Refugees' Entrepreneurship Motives and Challenges in Integration: Evidence From the Food Industry by Ibrahim Cifci, Ozan Atsız

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Financial Sustainability and Value of Joint-Stock Companies from Food Industry in Central and Eastern Europe by Serhiy Zabolotnyy, Natalia Wasilewska, Mirosław Wasilewski

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Analyse ergonomique et mesures biomécaniques dans un abattoir de porcs by Patricia Richard

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Food Traceability Rule Overview: A Guide for Florida Food Industry by Sharon Chuah, Razieh Farzad

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Quelle prévention des TMS dans l’activité de l’encadrement de proximité en sous-traitance interne ? Un cas dans le secteur de la découpe de viande by Aude Cuny-Guerrier, Sandrine Caroly, Fabien Coutarel, Agnès Aublet-Cuvelier

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Supply of Materials to the Agribusiness Sector of European Union Countries by Bartłomiej Bajan, Aldona Mrówczyńska-Kamińska

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Agroindústria alimentar: epicentro do agronegócio no Estado do Ceará (Brasil) by Denise Elias

Subjects: “…Agro-food industry; agribusinees; Fortaleza; Ceará; corporate use of territory.…”
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Sonochemical Effects on Wheat Starch by Sergey A. Bredikhin, Alexander N. Martekha, Vasily V. Toroptsev, Yuliya E. Kaverina, Igor A. Korotkiy

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Unlocking the Potential of Buckwheat Hulls, Sprouts, and Extracts: Innovative Food Product Development, Bioactive Compounds, and Health Benefits – a Review by Zhibek Atambayeva, Almagul Nurgazezova, Kumarbek Amirkhanov, Zhanna Assirzhanova, Altyngul Khaimuldinova, Haykuhi Charchoghlyan, Meruyert Kaygusuz

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« Conseillère en économie domestique » dans l’industrie alimentaire suisse : une opportunité de carrière professionnelle pour les maîtresses d’enseignement ménager (1950-1970)... by Léa Marie d’Avigneau

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Social Initiatives in Food Consumption and Distribution as Part of Sustainable Consumption and Sharing Economy by Katarzyna Bachnik, Justyna Szumniak-Samolej

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Quand les entreprises agroalimentaires « végétalisent » leur offre by Amélie Aubert-Plard, Titouan Bénégui

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Exploring the potential of buckwheat hull-based biosorbents for efficient water pollutant removal by Maja Adamović, Marija Stjepanović, Natalija Velić

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Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industry by Qingping Liang, Wei Zhou, Siyuan Peng, Ziyu Liang, Zhemin Liu, Changliang Zhu, Haijin Mou

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Identification and analysis of factors affecting the maturity of knowledge-based companies in the food industry with the approach of the fourth-generation industry by Ali Mohaghar, Fatemeh Saghafi, Mohammad Hasan Maleki, Daryamehr Keshani

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ECOLOGICAL AND SOCIALLY RESPONSIBLE ACTIVITIES OF BUSINESSES AS A DETERMINANT OF CUSTOMER PURCHASING BEHAVIOR by Katarzyna KILIAŃSKA

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Significance, pharmacological properties, and industrial applications of bael (Aegle marmelos): A review of current knowledge by Farina Mujeeb, Ahamad Faiz Khan, Vinay Kumar Pandey, Ashapurna Sinha, Mukul Machhindra Barwant, Sarvesh Rustagi, Béla Kovács, Ayaz Mukarram Shaikh

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Emerging natural hemp seed proteins and their functions for nutraceutical applications by Haihong Chen, Bing Xu, Yi Wang, Wei Li, Dong He, Yan Zhang, Xizhen Zhang, Xinhui Xing

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