ORGANIZATIONAL AND ECONOMIC CHARACTERISTICS OF PRODUCTION AND MEAT PROCESSING COMPANY

Authors

  • Dragi? Živkovi?, PhD University of Belgrade, Faculty of Agriculture, Zemun
  • Zoran Raji?, PhD University of Belgrade, Faculty of Agriculture, Zemun
  • Sreten Jeli?, PhD student University of Belgrade, Faculty of Agriculture, Zemun

Keywords:

organization and economics of meat production, production conditions and results.

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

1. Tomić, R., Živković, D., Andrić, B. (2007): Organizaciono ekonomska obeležja poslovanja klanice, Agricultural economics, IEP, LIV, no. 2, рg. 197-214, Belgrade.
2. Đorović, М., Stevanović, S., Lazić, V. (2010): Srbija na medjunarodnom tržištu mesa, Agricultural economics, IEP, LVII, no. 1, рg. 91-110, Belgrade.
3. Mladenović, N., Nikolić, M. (1997): Ekonomika preduzeća, Faculty of Economics, University of Belgrade, Belgrade.
4. Munćan, P., Živković, D. (2004): Menadžment rada i proizvodnje u poljoprivredi, Faculty of Agriculture, University of Belgrade, Belgrade.
5. Rodić, J., Vukelić, G. (2003): Teorija i analiza bilansa, Faculty of Agriculture, University of Belgrade, Belgrade.
ECONOMICS OF AGRICULTURE

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Published

2013-06-30

How to Cite

Živković, D., Rajić, Z., & Jelić, S. (2013). ORGANIZATIONAL AND ECONOMIC CHARACTERISTICS OF PRODUCTION AND MEAT PROCESSING COMPANY. Economics of Agriculture, 60(2), 419–426. Retrieved from https://ea.bg.ac.rs/index.php/EA/article/view/472

Issue

Vol. 60 No. 2 (2013): ECONOMICS OF AGRICULTURE

Section

Review articles

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