Original scientific paper
STRUCTURAL CHANGES OF THE HUNGARIAN MEAT PROCESSING INDUSTRY INFLUENCING THE QUALITY STRATEGY OF THE PIG SECTOR
Kinga NAGYNÉ PÉRCSI
Full text: english pdf 204 Kb
page 161-168
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cite
APA 6th Edition
NAGYNÉ PÉRCSI, K. (2004). STRUCTURAL CHANGES OF THE HUNGARIAN MEAT PROCESSING INDUSTRY INFLUENCING THE QUALITY STRATEGY OF THE PIG SECTOR. Journal of Central European Agriculture, 5 (3), 161-168. Retrieved from https://hrcak.srce.hr/index.php/16798
MLA 8th Edition
NAGYNÉ PÉRCSI, Kinga. "STRUCTURAL CHANGES OF THE HUNGARIAN MEAT PROCESSING INDUSTRY INFLUENCING THE QUALITY STRATEGY OF THE PIG SECTOR." Journal of Central European Agriculture, vol. 5, no. 3, 2004, pp. 161-168. https://hrcak.srce.hr/index.php/16798. Accessed 29 Jun. 2026.
Chicago 17th Edition
NAGYNÉ PÉRCSI, Kinga. "STRUCTURAL CHANGES OF THE HUNGARIAN MEAT PROCESSING INDUSTRY INFLUENCING THE QUALITY STRATEGY OF THE PIG SECTOR." Journal of Central European Agriculture 5, no. 3 (2004): 161-168. https://hrcak.srce.hr/index.php/16798
Harvard
NAGYNÉ PÉRCSI, K. (2004). 'STRUCTURAL CHANGES OF THE HUNGARIAN MEAT PROCESSING INDUSTRY INFLUENCING THE QUALITY STRATEGY OF THE PIG SECTOR', Journal of Central European Agriculture, 5(3), pp. 161-168. Available at: https://hrcak.srce.hr/index.php/16798 (Accessed 29 June 2026)
Vancouver
NAGYNÉ PÉRCSI K. STRUCTURAL CHANGES OF THE HUNGARIAN MEAT PROCESSING INDUSTRY INFLUENCING THE QUALITY STRATEGY OF THE PIG SECTOR. Journal of Central European Agriculture [Internet]. 2004 [cited 2026 June 29];5(3):161-168. Available from: https://hrcak.srce.hr/index.php/16798
IEEE
K. NAGYNÉ PÉRCSI, "STRUCTURAL CHANGES OF THE HUNGARIAN MEAT PROCESSING INDUSTRY INFLUENCING THE QUALITY STRATEGY OF THE PIG SECTOR", Journal of Central European Agriculture, vol.5, no. 3, pp. 161-168, 2004. [Online]. Available: https://hrcak.srce.hr/index.php/16798. [Accessed: 29 June 2026]
Abstract
The Hungarian company structure in the meat industry is very different from the structures in the major meat industrial EU countries. While in the latter ones the concentration and specialization have strengthened, in Hungary these processes did not happen or in just a limited way. Therefore the Hungarian companies face handicaps concerning economies of scale and specialization compared to the EU companies.
Keywords
co-ordination; concentration; specialization; quality strategy; meat industry
Hrčak ID:
16798
URI
https://hrcak.srce.hr/16798
Publication date:
18.10.2004.
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