/ 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. 2


1.
Determining Mandatory Nutritional Parameters for Iberian Meat Products Using a New Method Based on Near Infra-Red Reflectance Spectroscopy and Data Mining
Daniel Caballero
Maria Asensio
Carlos Fernández
Noelia Martín
Antonio Silva
Meat Technology, 2019. - Vol. 60, No. 2, p. 73–83
https://doi.org/10.18485/meattech.2019.60.2.1Detailed
2.
Evaluation of Sensory and Chemical Parameters of Fermented Sausages
Ivana Brankovic Lazic
Jelena Jovanovic
Stefan Simunovic
Mladen Raseta
Dejana Trbovic
Tatjana Baltic
Jelena Ciric
Meat Technology, 2019. - Vol. 60, No. 2, p. 84–90
https://doi.org/10.18485/meattech.2019.60.2.2Detailed
3.
Quality and Labelling of Meat Preparations on the Serbian Market According to the New Regulations
Jelena Budincevic
Zoltan Szabo
Nedjeljko Karabasil
Mirjana Dimitrijevic
Dragan Vasilev
Meat Technology, 2019. - Vol. 60, No. 2, p. 91–96
https://doi.org/10.18485/meattech.2019.60.2.3Detailed
4.
Optimization of Liver Pate Sterilization from the Aspect of Preserving Nutritional Value and Ensuring Food Safety
Mladen Raseta
Ivana Brankovic-Lazic
Boris Mrdovic
Branislav Baltic
Becskei Zsolt
Vesna Djordjevic
Meat Technology, 2019. - Vol. 60, No. 2, p. 97–105
https://doi.org/10.18485/meattech.2019.60.2.4Detailed
5.
Biological Hazards in the Pork Chain Continuum: Risk Mitigation Strategy
Nikola Betic
Ivana Brankovic Lazic
Ivan Nastasijevic
Meat Technology, 2019. - Vol. 60, No. 2, p. 106–120
https://doi.org/10.18485/meattech.2019.60.2.5Detailed
6.
Element Contents in Muscle Tissue of Prussian Carp from Different Lakes in an Urban Area
Dragoljub Jovanovic
Vlado Teodorovic
Radmila Markovic
Milena Krstic
Jelena Ciric
Milan Z. Baltic
Branislav Baltic
Dragan Sefer
Meat Technology, 2019. - Vol. 60, No. 2, p. 121–127
https://doi.org/10.18485/meattech.2019.60.2.6Detailed
7.
Consumer Attitude and Quality Assessment of Cooked Sausages in Serbia
Vesna Djordjevic
Tatjana Baltic
Danijela Sarcevic
Ivana Brankovic Lazic
Jelena Ciric
Meat Technology, 2019. - Vol. 60, No. 2, p. 128–133
https://doi.org/10.18485/meattech.2019.60.2.7Detailed
8.
Food Waste Management — Reducing and Managing Food Waste in Hospitality
Natasa Kilibarda
Filip Djokovic
Radmila Suzic
Meat Technology, 2019. - Vol. 60, No. 2, p. 134–142
https://doi.org/10.18485/meattech.2019.60.2.8Detailed