TIAN, R. G.; SHENG, S. Y. SHARED BUSINESS CULTURE VALUE: AN ANTHROPOLOGICAL STUDY OF THE ENDOGENOUS MECHANISM OF ISLAMIC FOOD SAFETY IN CHINA. International Journal of Business Anthropology, [S. l.], v. 7, n. 2, 2017. DOI: 10.33423/ijba.v7i2.1117. Disponível em: https://mail.articlegateway.com/index.php/IJBA/article/view/1117. Acesso em: 4 jul. 2024.