/ Faculty of Philology, University of Belgrade

Issues:

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. 62 (2021), No. 2


1.
How to Increase Your Chances of Publishing
David L. Hopkins
Meat Technology, 2021. - Vol. 62, No. 2, p. 91–95
https://doi.org/10.18485/meattech.2021.62.2.1Detailed
2.
Digital Solutions for Healthy Eating
Marina A. Nikitina, Irina M. Chernukha, Andrej B. Lisitsyn
Meat Technology, 2021. - Vol. 62, No. 2, p. 96–103
https://doi.org/10.18485/meattech.2021.62.2.2Detailed
3.
Histological and Histochemical Analysis of Dry Fermented Sausage of Kulen Composition
Vladimir Gajdov, Anita Radovanović, Tijana Lužajić Božinovski, Danica Marković, Silvana Stajković, Ivan Milošević
Meat Technology, 2021. - Vol. 62, No. 2, p. 104–112
https://doi.org/10.18485/meattech.2021.62.2.3Detailed
4.
Chemical and Sensory Properties of Household and Industrially Produced Bosnian Sudzuk
Suzana Jahić, Sebila Rekanović
Meat Technology, 2021. - Vol. 62, No. 2, p. 113–120
https://doi.org/10.18485/meattech.2021.62.2.4Detailed
5.
Investigation of the Physico-Chemical and Microstructure Changes of Beef Meat During Frozen Storage at −23°C
Saliha Lakehal, Omar Bennoune, Ammar Ayachi
Meat Technology, 2021. - Vol. 62, No. 2, p. 121–129
https://doi.org/10.18485/meattech.2021.62.2.5Detailed
6.
Development and Characterization of Low Fat Cooked Yacare (Caiman Yacare) Meat Sausages
Angela Dulce Cavenaghi Altemio, Kevylin dos Santos Pais, Monique Mendes dos Santos, Gustavo Graciano Fonseca
Meat Technology, 2021. - Vol. 62, No. 2, p. 130–139
https://doi.org/10.18485/meattech.2021.62.2.6Detailed
7.
Serbian External Quality Assessment for Trichinella Detection in Meat in 2021 Compared to 2017
Saša Vasilev, Ivana Mitić, Nataša Ilić, Ljiljana Sofronić-Milosavljević
Meat Technology, 2021. - Vol. 62, No. 2, p. 140–147
https://doi.org/10.18485/meattech.2021.62.2.7Detailed
8.
Quantitative Deposition of Nutrients in Dorsal Muscle, Adipose Tissue and Liver in Common Carp (Cyprinus Carpio L.) in a Semi-Intensive Farming System
Dejana Trbović, Ivana Živić, Marko Stanković, Vesna Đorđević, Radivoj Petronijević, Zoran Marković
Meat Technology, 2021. - Vol. 62, No. 2, p. 148–153
https://doi.org/10.18485/meattech.2021.62.2.8Detailed