/ Faculty of Philology, University of Belgrade

Issues:

Vol. 66 (2025), No. 1

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. 2


1.
Flavour Intensity and Acceptability Evaluation of Smoked Sausages

Stenly Apata Ebunoluwa
Heather Farell-Clarke
Meredith M. Lane
Paige Cappello
Ricky Hairston
Anjie McCroskey
Lisa Prybolsky
Jacob Schnitzler
Jay VanWinkle
Danika Miller
Bruce Armstrong
Meat Technology, 2022. - Vol. 63, No. 2, p. 79–84
https://doi.org/10.18485/meattech.2022.63.2.1Detailed
2.
Vacuum Frying Below the Triple Point of Water (VFBTPW) of Frozen Unmarinated Beef Slices

Lemuel M. Diamante
Meat Technology, 2022. - Vol. 63, No. 2, p. 85–95
https://doi.org/10.18485/meattech.2022.63.2.2Detailed
3.
Goat Meat Consumption Patterns and Preferences in Three Provinces of Kabylia Region in Algeria Compared to Other Meat Species: Results of an Online Survey

Melisa Lamri
Djamel Djenane
Mohammed Gagaoua
Meat Technology, 2022. - Vol. 63, No. 2, p. 96–108
https://doi.org/10.18485/meattech.2022.63.2.3Detailed
4.
A Review of Hyperspectral Imaging in the Quality Evaluation of Meat, Fish, Poultry and Their Products

Charan Adithya S.
Meat Technology, 2022. - Vol. 63, No. 2, p. 109–120
https://doi.org/10.18485/meattech.2022.63.2.4Detailed
5.
Common Pheasant as a Biomonitoring Tool for Environmental Cadmium Levels in Serbia

Nikola Borjan
Zoran Petrović
Stefan Simunović
Dragica Nikolić Perović
Brankica Lakićević
Danijela Vranić
Saša Janković
Meat Technology, 2022. - Vol. 63, No. 2, p. 121–126
https://doi.org/10.18485/meattech.2022.63.2.5Detailed
6.
Comparison of Fatty Acid Content of Cows Milk Consuming Different Grass Diets

Nikola Ašanin
Dejana Trbović
Jelena Ćirić
Milan Ž. Baltić
Vesna Đorđević
Nenad Parunović
Snežana Bulajić
Meat Technology, 2022. - Vol. 63, No. 2, p. 127–133
https://doi.org/10.18485/meattech.2022.63.2.6Detailed
7.
Are Egg Classes Enough, or Do We Need an Egg Quality Index?

Marija Mitrović
Igor Tomašević
Ilija Đekić
Meat Technology, 2022. - Vol. 63, No. 2, p. 134–141
https://doi.org/10.18485/meattech.2022.63.2.7Detailed