Research on Knowledge Transfer among Food Supply Chain Members

Jia Bin Yi

doi:10.4028/www.scientific.net/AMR.183-185.1258

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Selection of Lactic Acid Bacteria Stains for the Fermentation of Kidney Beans
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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 183-185Research on Knowledge Transfer among Food Supply...

Research on Knowledge Transfer among Food Supply Chain Members

Abstract:

A knowledge transfer process model among food supply chain members is proposed. The knowledge transfer performance is discussed with the methods of theoretical and quantitative analysis. The results show that the knowledge transfer among food supply chain members can be divided into three levels. An undirected weighted small-world network model can be used to evaluate the knowledge transfer performance among food supply chain members.

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Periodical:

Advanced Materials Research (Volumes 183-185)

Pages:

1258-1262

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.183-185.1258

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Online since:

January 2011

Authors:

Jia Bin Yi

Keywords:

Food Supply Chain Members, Knowledge Transfer, Performance Evaluation

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