Supply Chain Collaboration of High Pressure Pasteurization Processing Foods and Beverages
International Journal of Business and Economics Research
Volume 6, Issue 5, October 2017, Pages: 139-144
Received: Dec. 5, 2017;
Published: Dec. 6, 2017
Views 1101 Downloads 64
Jun Chen, SHU-UTS SILC Business School, Shanghai University, Shanghai, China
Dilin Yao, School of Economics and Management, Shanghai Maritime University, Shanghai, China
Hui Chen, Management School, Durham University, Durham, U.K
This research chooses food that has shelf life as the object. The authors research on the best decision and coordination mechanism of members in supply chain from the customer choice behavior between food with different freshness and taste. Case studies are employed to construct the model of supply chain collaboration. This research not only has an important theoretical value on promoting the development of applying Chinese management science to the area of food industry and its internationalization, but also has great practical significance on strengthening the survival and development capacity and comprehensive international competitiveness of Chinese food industry and improving the social welfare.
Supply Chain Collaboration of High Pressure Pasteurization Processing Foods and Beverages, International Journal of Business and Economics Research.
Vol. 6, No. 5,
2017, pp. 139-144.
Chen, J. (2013), Supply Chain Core Competency of China Foods and Beverages Industry, Jilin People Publication Press, Changchun.
Gong, X., Chang, J. and Li, D. T. (2014), “Development of ultra-high pressure fresh-keeping packaging technology”, Packaging Engineering, Vol. 35 No. 3, pp. 97-101.
Humphreys, P., Matthews, J. and Kumaraswamy, M. (2003), “Pre-construction project partnering: from adversarial to collaborative relationships”, Supply Chain Management: An International Journal, Vol. 8 No. 2, pp. 166-178.
James, S. J., James, C. and Evans, J. A. (2006), “Modeling of food transportation systems–a review”, International Journal of Refrigeration, Vol. 29 No. 6, pp. 947-957.
Liu, J. (2006), “Collaborative logistics research summary”, Journal of Industrial Technological Economics, Vol. 25 No. 1, pp. 12-14.
Liu, Y. and Nie, G. (2006), “A Logistics Knowledge Collaboration Model Based on Semantic Web”, Journal of Wuhan University, Vol. 28 No. 9. pp. 11-14.
Lu, Y., Z, Y. and Yang, L. (2006), “Research on Problems of Collaborative Decision in Supply Chain”, Logistics Sci-Tech, Vol. 29 No. 130, pp. 116-119.
Robert, S. K. and David P. N. (2010), Alignment: using the balanced scorecard to create corporate synergies, The commercial press, Beijing.
Wang, J. (2004), “Research on collaborative management of supply chain”, Journal of Mechanical Transmission, Vol. 28 No. 4, pp. 67-69.
Wang, Y. and Wang, Z. H. (2003), “Analysis of Complexity Lying in Modern Management System of Physical Distribution”, Journal of Systemic Dialectics, Vol. 11 No. 4, pp. 88-91.
Willimas, L. R., Esper, T. L. and Ozment, J. (2002), “The electronic supply chain: its impact on the current and future structure of strategic alliances, partnerships and logistics leadership”, International Journal of Physical Distribution & Logistics Management, Vol. 32 No. 8, pp. 703-719.
Yuan, X., Zou, P., Zhu, J. and Wu, D. (2015), “Development Trend, Problems and Countermeasures for Cold Chain Logistics Industry in China”, Journal of Agricultural Science and Technology, Vol. 17 No. 1, pp. 7-14.
Zhang, C. and Ren, J. (2005), “New-supply Chain Strategy: Collaborative Supply Chain”, Journal of Northeastern University (social science), Vol. 7 No. 6, pp. 406-409.
Zou, H. (2007), Supply chain collaborative management: theory and method, Peking University Press, Beijing.
Sun, W, Li, J., Du, J., Zhu, S. and Yu, Y. (2016), “Adiabatic Compression Heating Characteristics of Selected Food Materials during High Pressure Processing”, Transactions of the Chinese Society for Agricultural Machinery, Vol. 47 No. 3, pp. 200-206.
Yu, Y., Pan, F. and Su, G. (2015), “Application of ultra-high pressure on crop produces processing”, Transactions of the Chinese Society for Agricultural Machinery, Vol. 46 No. 10, pp. 247-256.