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. 2

1.	Concentration of Arsenic and Heavy Metals in Snail Tissues Hava Mahmutovic Radmila Markovic Jelena Janjic Natasa Glamoclija Branislav Baltic Nenad Katanic Jelena Ciric Meat Technology, 2018. - Tm. 59, No. 2, p. 75–79 https://doi.org/10.18485/meattech.2018.59.2.1Detallado
2.	Effect of Incorporating Blackthorn Fruit (Prunus spinosa L.) Extract in Natural Casing on Quality of Kranjska Sausage Snjezana Mandic Danica Savanovic Ana Velemir Vesna Kalaba Jovo Savanovic Vanja Jokanovic Meat Technology, 2018. - Tm. 59, No. 2, p. 80–90 https://doi.org/10.18485/meattech.2018.59.2.2Detallado
3.	Effects of Different Hydrocolloids on the Texture Profile of Chicken Meat Emulsions Tomaz Polak Mateja Lusnic Polak Igor Lojevec Lea Demsar Meat Technology, 2018. - Tm. 59, No. 2, p. 91–101 https://doi.org/10.18485/meattech.2018.59.2.3Detallado
4.	Evaluation of the Content and Safety of Nitrite Utilisation in Meat Products in Serbia in the Period 2016–2018 Aleksandar Bajcic Radivoj Petronijevic Nenad Katanic Dejana Trbovic Nikola Betic Aleksandra Nikolic Lazar Milojevic Meat Technology, 2018. - Tm. 59, No. 2, p. 102–109 https://doi.org/10.18485/meattech.2018.59.2.4Detallado
5.	Reducing Sodium Chloride Content by Partial Replacement with Potassium Chloride or Ammonium Chloride in Pork Stew Branka Borovic Slobodan Lilic Danijela Vranic Jelena Babic Milijasevic Brankica Lakicevic Branko Velebit Aleksandra Nikolic Meat Technology, 2018. - Tm. 59, No. 2, p. 110–113 https://doi.org/10.18485/meattech.2018.59.2.5Detallado
6.	Partial Replacement of Sodium Chloride with Potassium Chloride or Ammonium Chloride in a Prepared Meal – Cooked Peas with Pork Burger Mladen Raseta Ivana Brankovic Lazic Slobodan Lilic Nenad Katanic Nenad Parunovic Vladimir Koricanac Jelena Jovanovic Meat Technology, 2018. - Tm. 59, No. 2, p. 114–119 https://doi.org/10.18485/meattech.2018.59.2.6Detallado
7.	Selected Physico-Chemical Properties of Serbian Dry Fermented Sausages in Different Meat Industries Miroslav Ducic Danijela Vranic Milan Baltic Meat Technology, 2018. - Tm. 59, No. 2, p. 120–126 https://doi.org/10.18485/meattech.2018.59.2.7Detallado
8.	Measuring Competitiveness in the Meat Industry Market: Are There Any Oligopolies in Serbia? Vladimir Mitic Natasa Kilibarda Ivana Brdar Marija Kostic Danijela Sarcevic Nedjeljko Karabasil Vule Mizdrakovic Meat Technology, 2018. - Tm. 59, No. 2, p. 127–136 https://doi.org/10.18485/meattech.2018.59.2.8Detallado