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 d...
Guardado en:
| Autores principales: | , , , , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
2021
|
| Materias: | |
| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaiart?codigo=10120001 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|