How job characteristics and employee involvement affect sustainable quality management practices in the Thai food industry

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dc.contributor.authorApiwat Krommuang
dc.contributor.authorOpal Suwunnamek
dc.date.accessioned2025-07-21T05:55:35Z
dc.date.issued2015-01-01
dc.identifier.doi10.1504/wremsd.2015.072039
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/4993
dc.subjectAffect
dc.subjectSample (material)
dc.subject.classificationQuality and Supply Management
dc.titleHow job characteristics and employee involvement affect sustainable quality management practices in the Thai food industry
dc.typeArticle

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