1. Shodhganga@INFLIBNET
  2. CHRIST University
  3. Department of Commerce
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/597952
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2024-10-25T12:11:10Z-
dc.date.available2024-10-25T12:11:10Z-
dc.identifier.urihttp://hdl.handle.net/10603/597952-
dc.format.extentxv, 200p.;
dc.languageEnglish
dc.relation524
dc.rightsuniversity
dc.titleManaging sustainability in perishable food supply chains a case of mango from farm to table
dc.title.alternative
dc.creator.researcherShetty, Lakshmi
dc.subject.keywordEconomics and Business
dc.subject.keywordEfficiency,
dc.subject.keywordManagement
dc.subject.keywordPerishable Food,
dc.subject.keywordQuality,
dc.subject.keywordSocial Sciences
dc.subject.keywordSupply Chain,
dc.subject.keywordSustainability and Circularity.
dc.description.note
dc.contributor.guideSrivastava, Shefali
dc.publisher.placeBangalore
dc.publisher.universityCHRIST University
dc.publisher.institutionDepartment of Commerce
dc.date.registered2018
dc.date.completed2024
dc.date.awarded2024
dc.format.dimensionsA4
dc.format.accompanyingmaterialNone
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Department of Commerce

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File161.14 kBAdobe PDFView/Open
02_prelim pages.pdf840.27 kBAdobe PDFView/Open
03_abstract.pdf54.93 kBAdobe PDFView/Open
04_table_of_contents.pdf16.25 kBAdobe PDFView/Open
05_chapter1.pdf821.53 kBAdobe PDFView/Open
06_chapter2.pdf887.58 kBAdobe PDFView/Open
07_chapter3.pdf644.5 kBAdobe PDFView/Open
08_chapter4.pdf367.88 kBAdobe PDFView/Open
09_chapter5.pdf428.22 kBAdobe PDFView/Open
10_chapter6.pdf349.74 kBAdobe PDFView/Open
11_chapter7.pdf424.44 kBAdobe PDFView/Open
12_annexures.pdf819.3 kBAdobe PDFView/Open
80_recommendation.pdf584.98 kBAdobe PDFView/Open
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