doiFil / Facultad de Filología, Universidad de Belgrado

Edición:
Tm. 66 (2025), No. 1
Tm. 65 (2024), No. 2
Tm. 65 (2024), No. 1
Tm. 64 (2023), No. 3
Tm. 64 (2023), No. 2
Tm. 64 (2023), No. 1
Tm. 63 (2022), No. 2
Tm. 63 (2022), No. 1
Tm. 62 (2021), No. 2
Tm. 62 (2021), No. 1
Tm. 61 (2020), No. 2
Tm. 61 (2020), No. 1
Tm. 60 (2019), No. 2
Tm. 60 (2019), No. 1
Tm. 59 (2018), No. 2
Tm. 59 (2018), No. 1

Meat Technology, Tm. 59 (2018), No. 1

1.	A Hygiene Report Regarding Slaughter Process of Pig and Cattle Carcasses for 2017 in Serbia Lazar Milojevic Brankica Lakicevic Vesna Jankovic Radmila Mitrovic Aleksandra Nikolic Milijana Babic Branko Velebit Meat Technology, 2018. - Tm. 59, No. 1, p. 1–7 https://doi.org/10.18485/meattech.2018.59.1.1Detallado
2.	Evaluation of Pig Welfare in Lairage and Process Hygiene in a Single Abattoir Ivan Nastasijevic Brankica Lakicevic Mladen Raseta Vesna Djordjevic Vesna Jankovic Boris Mrdovic Ivana Brankovic-Lazic Meat Technology, 2018. - Tm. 59, No. 1, p. 8–22 https://doi.org/10.18485/meattech.2018.59.1.2Detallado
3.	Analysis of Beef Meat Quality in a Slaughterhouse in Raska District Milos Z. Petrovic Radojica Djokovic Dragan Vasilev Vesna Djordjevic Mirjana Dimitrijevic Silvana Stajkovic Nedjeljko Karabasil Meat Technology, 2018. - Tm. 59, No. 1, p. 23–27 https://doi.org/10.18485/meattech.2018.59.1.3Detallado
4.	Evaluation of the Diet Supplementation Strategy on the Flesh Quality and Fatty Acid Profiles in Common Carp (“Cyprinus carpio” L) Dejana Trbovic Vesna Djordjevic Aurelija Spiric Radivoj Petronijevic Vlado Teodorovic Nenad Parunovic Zoran Markovic Meat Technology, 2018. - Tm. 59, No. 1, p. 28–37 https://doi.org/10.18485/meattech.2018.59.1.4Detallado
5.	The Safety and Quality of Sous Vide Food Natasa Kilibarda Ivana Brdar Branislav Baltic Vladan Markovic Hava Mahmutovic Nedjeljko Karabasil Svetlana Stanisic Meat Technology, 2018. - Tm. 59, No. 1, p. 38–45 https://doi.org/10.18485/meattech.2018.59.1.5Detallado
6.	Characterisation of Bosnia and Herzegovina Honeys According to Their Physico-Chemical Properties During 2016−2017 Jelena Ciric Drago Sando Danka Spiric Jelena Janjic Marija Boskovic Milica Glisic Milan Z. Baltic Meat Technology, 2018. - Tm. 59, No. 1, p. 46–53 https://doi.org/10.18485/meattech.2018.59.1.6Detallado
7.	Meat in Traditional Serbian Cuisine Milan Z. Baltic Jelena Janjic Milka Popovic Tatjana Baltic Marija Boskovic Marija Starcevic Danijela Sarcevic Meat Technology, 2018. - Tm. 59, No. 1, p. 54–62 https://doi.org/10.18485/meattech.2018.59.1.7Detallado
8.	Being a Vegetarian: Health Benefits and Hazards Svetlana Stanisic Vladan Markovic Danijela Sarcevic Milan Z. Baltic Marija Boskovic Milka Popovic Natasa Kilibarda Meat Technology, 2018. - Tm. 59, No. 1, p. 63–70 https://doi.org/10.18485/meattech.2018.59.1.8Detallado