/ Faculty of Philology, University of Belgrade

Issues:

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. 62 (2021), No. 1


1.
Meat Quality Parameters of Wild Boar and Commercial Pig Breeds
Snežana Ivanović, Marija Pavlović, Ivan Pavlović, Božidar Savić, Ksenija Nešić, Radmila Mitrović, Branislav Baltić
Meat Technology, 2021. - Vol. 62, No. 1, p. 1-13

https://doi.org/10.18485/meattech.2021.62.1.1
Detailed
2.
Rheological, Sensorial, and Textural Properties of Ingredient-Mix Based Dried Beef Product (Kilishi)
Marcquin C. Iheagwara, Thomas M. Okonkwo, Chigozie E. Ofoedu, Ivan Shorstkii, Charles Odilichukwu R. Okpala
Meat Technology, 2021. - Vol. 62, No. 1, p. 14-26

https://doi.org/10.18485/meattech.2021.62.1.2
Detailed
3.
Estimation of Fat Content in Fermented Sausages by Means of Computer Vision System (CVS)
Stefan Simunović, Sara Rajić, Vesna Đorđević, Vladimir Tomović, Dragan Vujadinović, Ilija Đekić, Igor Tomašević
Meat Technology, 2021. - Vol. 62, No. 1, p. 27-32

https://doi.org/10.18485/meattech.2021.62.1.3
Detailed
4.
Dietary Salt/Sodium Intake Through Consumption of Animal Origin Foodstuffs Available on the Serbian Market
Tamara Gerić, Slobodan Lilić, Jelena Babić Milijašević, Danijela Vranić, Jelena Jovanović, Tatjana Baltić, Branka Borović
Meat Technology, 2021. - Vol. 62, No. 1, p. 33-40

https://doi.org/10.18485/meattech.2021.62.1.4
Detailed
5.
Towards Delineating Butchers' Knowledge Base, Challenges Encountered, and Enhancement Prospects of Meat Inspection Processes: A Cattle Slaughterhouse Case Analysis
Charles Odilichukwu R. Okpala, Obichukwu C. Nwobi, Małgorzata Korzeniowska
Meat Technology, 2021. - Vol. 62, No. 1, p. 41-56

https://doi.org/10.18485/meattech.2021.62.1.5
Detailed
6.
The Capacities of Laboratories in Serbia for Testing Meat Quality and Safety
Nataša Kilibarda
Meat Technology, 2021. - Vol. 62, No. 1, p. 57-68

https://doi.org/10.18485/meattech.2021.62.1.6
Detailed
7.
The Importance of Traditional Food Quality — The Viewpoint of the Tourism
Miloš Zrnić, Ivana Brdar, Nataša Kilibarda
Meat Technology, 2021. - Vol. 62, No. 1, p. 69-76

https://doi.org/10.18485/meattech.2021.62.1.7
Detailed
8.
Cook Slow, Eat Fine — Consumer Attitudes on Food Quality in New Gastronomic Trends
Ivana Brdar
Meat Technology, 2021. - Vol. 62, No. 1, p. 77-88

https://doi.org/10.18485/meattech.2021.62.1.8
Detailed