ORGANIZATIONAL AND ECONOMIC CHARACTERISTICS OF PRODUCTION AND MEAT PROCESSING COMPANY

  • Dragić Živković, PhD University of Belgrade, Faculty of Agriculture, Zemun
  • Zoran Rajić, PhD University of Belgrade, Faculty of Agriculture, Zemun
  • Sreten Jelić, PhD student University of Belgrade, Faculty of Agriculture, Zemun

Abstract

This paper presents the organizational-economic features of production and processing of meat in one of the leading companies in manufacturing and processing of meat in Serbia. Merge the relations that are related to organizational –economic, technical and technological segment.

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References

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Published
2013-06-30
How to Cite
ŽIVKOVIĆ, Dragić; RAJIĆ, Zoran; JELIĆ, Sreten. ORGANIZATIONAL AND ECONOMIC CHARACTERISTICS OF PRODUCTION AND MEAT PROCESSING COMPANY. Economics of Agriculture, [S.l.], v. 60, n. 2, p. 419-426, june 2013. ISSN 2334-8453. Available at: <http://ea.bg.ac.rs/index.php/EA/article/view/472>. Date accessed: 16 dec. 2019.

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