Cutting costs - adding value in red meat

Simons, David Wyn, Taylor, D. and Francis, M. 2003. Cutting costs - adding value in red meat. Milton Keynes: Food Chain Centre. Available at: http://www.foodchaincentre.com/cir.asp?type=1&subt...

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Abstract

The 'Cutting Costs - Adding Value in Fresh Produce' folder was first published in October 2005 and contains an explanation of the value chain analysis programme, the methods used and case studies of each of the chains studied.

Item Type:	Monograph (Other)
Date Type:	Publication
Status:	Published
Schools:	Business (Including Economics)
Subjects:	H Social Sciences > HF Commerce S Agriculture > S Agriculture (General)
Additional Information:	Case Study
Publisher:	Food Chain Centre
Last Modified:	19 Mar 2016 23:12
URI:	https://orca.cardiff.ac.uk/id/eprint/42592

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