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| 001 | 9.574597 |
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| 003 | CaOODSP |
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| 005 | 20210624184248 |
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| 007 | cr ||||||||||| |
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| 008 | 150406|1999||||xxc|||||o f|0| 0 eng|d |
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| 022 | |a1205-9153 |
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| 040 | |aCaOODSP|beng |
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| 043 | |an-cn--- |
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| 086 | 1 |aCS11-0019/101E-PDF |
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| 245 | 00|aInnovative activity in Canadian food processing establishments : |h[electronic resource]|bthe importance of engineering practices / |cby John R. Baldwin and David Sabourin. |
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| 260 | |aOttawa - Ontario : |bStatistics Canada |cNovember 1999. |
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| 300 | |a27p.|breferences, tables |
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| 490 | 1 |aAnalytical Studies Branch research paper series|x1205-9153|vNo. 101 |
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| 500 | |aThe catalogue number (11F0019MPE) and ISBN (0-660-16921-5) for the print edition have been incorrectly copied in this electronic publication. |
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| 520 | 3 |aThis paper examines the factors contributing to innovative activity in the Canadian food processing sector. The study first focuses on the importance of research and development activity and advanced business practices used by production and engineering departments. Second, it examines the extent to which larger firm size and less competition serve to stimulate competition--the so-called Schumpeterian hypothesis. Third, the effect of the nationality of a firm on innovation is investigated. Finally, industry effects are examined.--Page v |
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| 590 | |a12-35-Supp|b2012-08-09 |
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| 710 | 2 |aStatistics Canada. |
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| 720 | 1 |aSabourin, David |
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| 720 | 1 |aBaldwin, John R. |
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| 775 | 08|tL'activité innovatrice dans les établissements canadiens de transformation des aliments : |w(CaOODSP)9.604334 |
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| 776 | 0#|tInnovative activity in Canadian food processing establishments: the importance of engineering practices / |w(CaOODSP)9.613719 |
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| 830 | #0|aResearch paper series (Statistics Canada. Analytical Studies Branch)|x1205-9153|vNo. 101|w(CaOODSP)9.504421 |
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| 856 | 40|ahttp://publications.gc.ca|qPDF|s77 KB|uhttps://publications.gc.ca/collections/Collection/CS11-0019-101E.pdf|yNo. 101 |
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