König, Claudia Cheron; Saes, Maria Sylvia Macchione 
; Nissimoff, Paula Sarita Bigio Schnaider
Fonte: International Food and Agribusiness Management Review. Unidade: FEA
Assuntos: CACAUICULTURA, AGRICULTURA SUSTENTÁVEL, ECONOMIA AGRÍCOLA
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KÖNIG, Claudia Cheron e SAES, Maria Sylvia Macchione e NISSIMOFF, Paula Sarita Bigio Schnaider. How and why did the transition process towards a fully sustainable production of cocoa beans in Bahia (Brazil) take place?. International Food and Agribusiness Management Review, v. 27, n. 3, p. 425-440, 2024Tradução . . Disponível em: https://brill.com/view/journals/ifam/27/3/article-p425_2.xml. Acesso em: 03 nov. 2024.APA
König, C. C., Saes, M. S. M., & Nissimoff, P. S. B. S. (2024). How and why did the transition process towards a fully sustainable production of cocoa beans in Bahia (Brazil) take place? International Food and Agribusiness Management Review, 27( 3), 425-440. Recuperado de https://brill.com/view/journals/ifam/27/3/article-p425_2.xmlNLM
König CC, Saes MSM, Nissimoff PSBS. How and why did the transition process towards a fully sustainable production of cocoa beans in Bahia (Brazil) take place? [Internet]. International Food and Agribusiness Management Review. 2024 ; 27( 3): 425-440.[citado 2024 nov. 03 ] Available from: https://brill.com/view/journals/ifam/27/3/article-p425_2.xmlVancouver
König CC, Saes MSM, Nissimoff PSBS. How and why did the transition process towards a fully sustainable production of cocoa beans in Bahia (Brazil) take place? [Internet]. International Food and Agribusiness Management Review. 2024 ; 27( 3): 425-440.[citado 2024 nov. 03 ] Available from: https://brill.com/view/journals/ifam/27/3/article-p425_2.xml
