/ Faculty of Philology, University of Belgrade

Issues:

Vol. 65 (2024), No. 2

Vol. 65 (2024), No. 1

Vol. 64 (2023), No. 3

Vol. 64 (2023), No. 2

Vol. 64 (2023), No. 1

Vol. 63 (2022), No. 2

Vol. 63 (2022), No. 1

Vol. 62 (2021), No. 2

Vol. 62 (2021), No. 1

Vol. 61 (2020), No. 2

Vol. 61 (2020), No. 1

Vol. 60 (2019), No. 2

Vol. 60 (2019), No. 1

Vol. 59 (2018), No. 2

Vol. 59 (2018), No. 1

Meat Technology, Vol. 60 (2019), No. 1


1.
Reduction of Microbiota in Marinated Vacuum-Packaged Poultry Breast Fillets
Jelena Janjic
Jelena Ciric
Slaven Grbic
Marija Boskovic
Milica Glisic
Radmila Mitrovic
Adriana Radosavac
Milan Z. Baltic
Meat Technology, 2019. - Vol. 60, No. 1, p. 1–7
https://doi.org/10.18485/meattech.2019.60.1.1Detailed
2.
Histamine in Canned and Smoked Fishery Products Sold in Serbia
Stefan Simunovic
Sasa Jankovic
Tatjana Baltic
Dragica Djinovic-Stojanovic Nikolic
Mirjana Lukic
Nenad Parunovic
Meat Technology, 2019. - Vol. 60, No. 1, p. 8–16
https://doi.org/10.18485/meattech.2019.60.1.2Detailed
3.
Effect of Broiler Slaughter Weight on Meat Yield and Quality
Aleksandra Nikolic
Milijana Babic
Jelena Jovanovic
Nikola Cobanovic
Ivana Brankovic Lazic
Lazar Milojevic
Nenad Parunovic
Meat Technology, 2019. - Vol. 60, No. 1, p. 17–23
https://doi.org/10.18485/meattech.2019.60.1.3Detailed
4.
Application of Histological and Physico-Chemical Analyses for Evaluation of Meat Product — Cachir
Saliha Lakehal
Omar Bennoune
Ammar Ayachi
Meat Technology, 2019. - Vol. 60, No. 1, p. 24–29
https://doi.org/10.18485/meattech.2019.60.1.4Detailed
5.
Effect of Frying on the Fatty Acid Composition of Silver Carp and Common Carp
Vesna Djordjevic
Dejana Trbovic
Ivan Nastasijevic
Dragana Ljubojevic
Brankica Lakicevic
Aleksandra Nikolic
Meat Technology, 2019. - Vol. 60, No. 1, p. 30–36
https://doi.org/10.18485/meattech.2019.60.1.5Detailed
6.
Smoke and Smoked Fish Production
Katerina Belichovska
Daniela Belichovska
Zlatko Pejkovski
Meat Technology, 2019. - Vol. 60, No. 1, p. 37–43
https://doi.org/10.18485/meattech.2019.60.1.6Detailed
7.
Effect of Incorporating Orange Maize Flour into Beef Sausage and Its Associated Quality Attributes
Arthur Vera
Newlove A. Afoakwah
Meat Technology, 2019. - Vol. 60, No. 1, p. 44–55
https://doi.org/10.18485/meattech.2019.60.1.7Detailed
8.
Insects — a Promising Feed and Food Protein Source?
Ksenija Nesic
Jutta Zagon
Meat Technology, 2019. - Vol. 60, No. 1, p. 56–67
https://doi.org/10.18485/meattech.2019.60.1.8Detailed