ORGANIZATIONAL AND ECONOMIC PROPERTIES OF A SLAUGHTERHOUSE

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.


Issue Date:
2007
Publication Type:
Journal Article
PURL Identifier:
http://purl.umn.edu/245685
Published in:
Economics of Agriculture, Volume 54, Number 2
Page range:
197-214




 Record created 2017-04-01, last modified 2017-04-24

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