QR Kodea

Impact of Collective Trademarks in Mexican artisanal cheesemakers

Processes related to Collective Trademarks (CTMs), and the state of social friendship, productive support, and strategic networks, were studied for three different artisanal cheesemaker groups: Queso Bola de Ocosingo with an inactive CTM, Queso de Poro de Balancán, with an active CTM, and Quesillo...

Deskribapen osoa

Gorde:
Egile Nagusiak: Mónica Andrea Agudelo-López, Fernando Cervantes-Escoto, Alfredo Cesín-Vargas, María Isabel Palacios-Rangel, Angélica Espinoza-Ortega
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Corporación Colombiana de Investigación Agropecuaria (Corpoica) 2021-07-01
Saila:Ciencia y Tecnología Agropecuaria
Gaiak:
cheese
local organizations
milk products
producer organizations
smallholder producers
Sarrera elektronikoa:https://revistacta.agrosavia.co/index.php/revista/article/view/1603
Etiketak: Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

Antzeko izenburuak