Journal article
Product innovation in China’s food processing industries
Journal of Economics and Finance, Vol.42(3), pp.492-507
2018
Abstract
Using the innovation production function approach, this paper focuses on the determinants of product innovation in China's food processing industries. Empirical analysis based on firm level data over the period 2005-07 shows that R&D intensity has a positive and statistically significant impact on product innovation in China's feed processing industry. Large firms in China's cereals milling, feed processing, and meat products & by-products processing industries are more likely to be involved in product innovation. Export intensity affects product innovation in cereal milling and feed processing industries. Foreign-invested feed processing firms are more likely to be involved in product innovation.
Details
- Title
- Product innovation in China’s food processing industries
- Authors
- Sizhong Sun (Author) - James Cook UniversitySajid Anwar (Author) - University of the Sunshine Coast - Faculty of Arts, Business and Law
- Publication details
- Journal of Economics and Finance, Vol.42(3), pp.492-507
- Publisher
- Springer New York LLC
- Date published
- 2018
- DOI
- 10.1007/s12197-017-9398-6
- ISSN
- 1055-0925
- Organisation Unit
- School of Business and Creative Industries; Indigenous and Transcultural Research Centre; University of the Sunshine Coast, Queensland; USC Business School - Legacy
- Language
- English
- Record Identifier
- 99451019202621
- Output Type
- Journal article
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