Ушбу ишга иқтибос қилган ишлар

2 та иш

Иш: Factors that predict taking restaurant leftovers: Strategies for reducing food waste

1. Food waste and its management in restaurants of a transition economy: An exploratory study of Uzbekistan

   Viachaslau Filimonau, Umidjon Matyakubov, Ollonazar Allonazarov +1

   МақолаFood Waste Reduction and SustainabilitySustainable Production and Consumption20213 иқтибос

   ABIABI:AkademIndex/openalex/2021.article.000069

2. Sustainability and socially responsible food consumption: an empirical investigation based on self-awareness and self-congruity theories

   Shahid Rasool, Roberto Cerchione, Piera Centobelli +2

   МақолаFood Waste Reduction and SustainabilityAsia Pacific Journal of Marketing and Logistics20230 иқтибос

   ABIABI:AkademIndex/openalex/2023.article.000288