Natural food: organizing ‘responsiveness’ in responsible innovation of food technology
by Dirk Haen, Petra Sneijder, Hedwig te Molder, Tsjalling Swierstra
Link
Reference:
Dirk Haen, Petra Sneijder, Hedwig te Molder, Tsjalling Swierstra, (2015), "Natural food: organizing ‘responsiveness’ in responsible innovation of food technology", In Responsible Innovation 2: Concepts, Approaches, and Applications (Bert-Jaap Koops, Ilse Oosterlaken, Henny Romijn, Tshalling Swierstra, Jeroen van den Hoven, eds.), Cham, Springer, pp. 161–181.
Bibtex Entry:
@INCOLLECTION{Haen2015,
  address = "Cham", 
  author = "Dirk Haen, Petra Sneijder, Hedwig te Molder and Tsjalling Swierstra", 
  booktitle = "Responsible Innovation 2: Concepts, Approaches, and Applications", 
  doi = "10.1007/978-3-319-17308-5_9", 
  keywords = "Technology, EMCA, Food, Responsiveness", 
  editor = "Bert-Jaap Koops, Ilse Oosterlaken, Henny Romijn, Tshalling Swierstra and Jeroen van den Hoven", 
  pages = "161–181", 
  publisher = "Springer", 
  title = "Natural food: organizing ‘responsiveness’ in responsible innovation of food technology", 
  url = "http://link.springer.com/chapter/10.1007/978-3-319-17308-5_9", 
  year = "2015", 
}