/ 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. 63 (2022), No. 1


1.
Food Production and Security in the Area of Serbia: Historical Background and Current Situation
Vesna Đorđević
Milorad Mirilović
Nenad Katanić
Jelena Janjić
Drago Nedić
Danijela Šarčević
Milan Ž. Baltić
Meat Technology, 2022. - Vol. 63, No. 1, p. 1–10
https://doi.org/10.18485/meattech.2022.63.1.1Detailed
2.
Food Allergens — Food Safety Hazard
Jovanka Popov Raljić
Milica Aleksić
Vesna Janković
Meat Technology, 2022. - Vol. 63, No. 1, p. 11–25
https://doi.org/10.18485/meattech.2022.63.1.2Detailed
3.
Evaluation of Chemical Analyses of Experimentally Prepared Fermented and Heat-Treated Sausages
Eser İnce
Mukaddes Merve Efil
Nesrin Özfiliz
Meat Technology, 2022. - Vol. 63, No. 1, p. 26–32
https://doi.org/10.18485/meattech.2022.63.1.3Detailed
4.
Modelling and Optimization of the Quality Indices for the Production of Ingredient-Mix Based Dried Chicken Product (Chicken Kilishi)
Mayowa S. Sanusi
Musliu O. Sunmonu
Ahmed O. Abdulkareem
Abdulquadri Alaka
Meat Technology, 2022. - Vol. 63, No. 1, p. 33–50
https://doi.org/10.18485/meattech.2022.63.1.4Detailed
5.
Influence of Phytobiotics in Feed on the Cost-Effectiveness of Broiler Production During Fattening
Jelena Janjić
Kristina Šević Savić
Radmila Marković
Dragan Šefer
Drago Nedić
Spomenka Đurić
Branislav Vejnović
Milorad Mirilović
Meat Technology, 2022. - Vol. 63, No. 1, p. 51–58
https://doi.org/10.18485/meattech.2022.63.1.5Detailed
6.
Quality and Acceptance of Ready-To-Cook Dishes Prepared with Fillet and Belly Flap Area of Hybrid Sorubim
Angela Dulce Cavenaghi-Altemio
Dandrea Sakie Matsumori
Jéssica Lima de Menezes
Gustavo Graciano Fonseca
Meat Technology, 2022. - Vol. 63, No. 1, p. 59–65
https://doi.org/10.18485/meattech.2022.63.1.6Detailed
7.
Assessment of Marketed Table Egg Quality Originating from Different Production Systems
Nikola Čobanović
Nadja Todorović
Marija Kovandžić
Ivan Vićić
Branko Suvajdžić
Nevena Grković
Nedjeljko Karabasil
Meat Technology, 2022. - Vol. 63, No. 1, p. 66–76
https://doi.org/10.18485/meattech.2022.63.1.7Detailed