A knowledge management approach to organizational competitive advantage: Evidence from the food sectorStefania Testa2008-09-08articleEuropean Management Journal188 citationsclosedNo readable copy stored yet — this record is metadata only.Innovation and Knowledge ManagementManagement and Organizational PracticesKnowledge Management and SharingAbstractNo abstract was published for this record.Citations in this libraryStored only when both papers are in the corpus — 188 citations exist upstream.References1984Case Study Research: Design and Methods1990Absorptive Capacity: A New Perspective on Learning and Innovation1996Sensemaking in Organizations1997The Knowledge-creating company: How Japanese companies create the dynamics of innovation1997The Tacit Dimension2001Review : Knowledge Management and Knowledge Management Systems: Conceptual Foundations And Research Issues1,21978Men and Women of the Corporation.1996The knowledge-creating company: How Japanese companies create the dynamics of innovationCited by2016Can competitive advantage be achieved through knowledge management? A case study on SMEs2012Knowledge Management and Competitive Advantage2015Importance of Knowledge Management in the Higher Educational Institutes2020Innovation within the food companies: how creative partnerships may conduct to better performances?2014The Role of Data Mining for Business Intelligence in Knowledge Management2021The impact of quality management practices on knowledge management processes: a study of a social security corporation in Jordan2019The relational model of entrepreneurship and knowledge management toward innovation, strategy implementation and improving Islamic boarding school performance2017How ability, motivation and opportunity influence travel agents performance: the moderating role of absorptive capacity