ORGANIZATIONAL AND ECONOMIC PROPERTIES OF A SLAUGHTERHOUSE

Radosav Tomic, Dragic Zivkovic and Bojana Andric

Economics of Agriculture, 2007, vol. 54, issue 2

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.

Keywords: Industrial Organization; Livestock Production/Industries; Production Economics (search for similar items in EconPapers)
Date: 2007
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Persistent link: https://EconPapers.repec.org/RePEc:ags:iepeoa:245685

DOI: 10.22004/ag.econ.245685

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