Abstract:Research background:The motive behind intentional non-microbiological contamination or adulteration of foods is to limit costs, enhance competitiveness, and increase profits. Profits motivate entrepreneurs and costs caused by operating a quality assurance program that is not offset by revenue increases are resisted.
Purpose of the article:To understand the constraints preventing companies from having quality assurance programs, this study examines differences in importance of various constraints in three food … Show more
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