ORGANIZATIONAL AND ECONOMIC PROPERTIES OF A SLAUGHTERHOUSE

  • Radosav Tomić, PhD Faculty of Agriculture, Belgrade
  • Dragić Živković, PhD Faculty of Agriculture, Belgrade
  • Bojana Andrić Faculty of Agriculture, Belgrade

Abstract

The aim of the study was to analyze the organizational and economic properties of an enterprise (slaughterhouse) for the production and trade of meat and meat processed products. The results of a two-year analysis of meat and meat products production was shown. The analysis involves the business relationship between organizational-economic and technical-technological segments of an enterprise as well.

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References

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Published
2007-06-30
How to Cite
TOMIĆ, Radosav; ŽIVKOVIĆ, Dragić; ANDRIĆ, Bojana. ORGANIZATIONAL AND ECONOMIC PROPERTIES OF A SLAUGHTERHOUSE. Economics of Agriculture, [S.l.], v. 54, n. 2, p. 197-214, june 2007. ISSN 2334-8453. Available at: <http://ea.bg.ac.rs/index.php/EA/article/view/1293>. Date accessed: 20 oct. 2020.