ORGANIZATIONAL AND ECONOMIC PROPERTIES OF A SLAUGHTERHOUSE

Authors

  • Radosav Tomi?, PhD Faculty of Agriculture, Belgrade
  • Dragi? Živkovi?, PhD Faculty of Agriculture, Belgrade
  • Bojana Andrić Faculty of Agriculture, Belgrade

Keywords:

slaughterhouse, analysis, business, meat and meat products, conditions, results

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

1. Крстић, Б., Лучић, Ђ. (2000): Организација и економика производње и прераде сточних производа. Пољопривредни факултет Нови Сад.
2. Гогић, П. (2005): Теорија трошкова са калкулацијама у производњи и преради пољопривредних производа. Пољопривредни факултет Универзитета у Београду, Београд – Земун.
3. Родић, Ј., Вукелић, Г. (2003): Теорија и анализа биланса Пољопривредни факултет Универзитата у Београду, Београд – Земун.
4. Документација добијена у кланици.
5. Статистички годишњак Србије и Црне Горе, СЗС (2004) Београд.
6. www.stocarstvo.com
7. www.poslovnapolitika.co.yu
8. www.ekonomist.co.yu

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Published

2007-06-30

How to Cite

Tomić, R., Živković, D., & Andrić, B. (2007). ORGANIZATIONAL AND ECONOMIC PROPERTIES OF A SLAUGHTERHOUSE. Ekonomika Poljoprivrede, 54(2), 197–214. Retrieved from https://ea.bg.ac.rs/index.php/EA/article/view/1293