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   agricultural marketing and commercialization journal   
سال:2020 - دوره:4 - شماره:2


  tick  a study on pakdasht’s schools from complexity, centrality and formality perspective - صفحه:172-179

  tick  design of organizational culture model in bandar imam petrochemical complex - صفحه:8-24

  tick  explaining and designing the model of internal factors of strategic human resource planning based on the recruitment and adjustment of knowledge-based employees - صفحه:92-112

  tick  explaining the relationship between the personality traits of policymakers and job motivation (based on jihadi management in revolutionary institutions) - صفحه:71-82

  tick  identification and investigation of the status of the cultural policy-making pattern’s indicators based on islamic management philosophy in district eight’s payam-e-noor universities - صفحه:83-91

  tick  identification of the factors effective in designing the child-friendly cultural complexes (based on natural environment concept) - صفحه:43-57

  tick  identifying the components of organizational - commercial health and examining their status in fars university - صفحه:126-136

  tick  investigating the dimensions of the customer relationship model based on banking policies in maskan bank - صفحه:113-125

  tick  investigating the factors affecting performance-based budgeting to promote commercial public transparency and accountability - صفحه:137-148

  tick  knowledge processing style; a successful pattern in the third millennium - صفحه:25-42

  tick  providing a lean leadership model (a comparative study of islamic azad universities and state universities of fars province) - صفحه:58-70

  tick  the effect of arbuscular mycorrhizal fungi on nutrient concentrations in ohadi (fandoghi) and kalleghouchi pistachio seedlings in kerman region - صفحه:1-7

  tick  the effect of concept map training on increasing self-directed learning in thinking and commercial media literacy course - صفحه:161-171

  tick  the impact of internet marketing on the export development for agricultural products in food companies - صفحه:149-160
 

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