/ 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. 62 (2021), No. 1


1.
Meat Quality Parameters of Wild Boar and Commercial Pig Breeds

Snežana Ivanović
Marija Pavlović
Ivan Pavlović
Božidar Savić
Ksenija Nešić
Radmila Mitrović
Branislav Baltić
Meat Technology, 2021. - Tm. 62, No. 1, p. 1–13
https://doi.org/10.18485/meattech.2021.62.1.1Detallado
2.
Rheological, Sensorial, and Textural Properties of Ingredient-Mix Based Dried Beef Product (Kilishi)

Marcquin C. Iheagwara
Thomas M. Okonkwo
Chigozie E. Ofoedu
Ivan Shorstkii
Charles Odilichukwu R. Okpala
Meat Technology, 2021. - Tm. 62, No. 1, p. 14–26
https://doi.org/10.18485/meattech.2021.62.1.2Detallado
3.
Estimation of Fat Content in Fermented Sausages by Means of Computer Vision System (CVS)

Stefan Simunović
Sara Rajić
Vesna Đorđević
Vladimir Tomović
Dragan Vujadinović
Ilija Đekić
Igor Tomašević
Meat Technology, 2021. - Tm. 62, No. 1, p. 27–32
https://doi.org/10.18485/meattech.2021.62.1.3Detallado
4.
Dietary Salt/Sodium Intake Through Consumption of Animal Origin Foodstuffs Available on the Serbian Market

Tamara Gerić
Slobodan Lilić
Jelena Babić Milijašević
Danijela Vranić
Jelena Jovanović
Tatjana Baltić
Branka Borović
Meat Technology, 2021. - Tm. 62, No. 1, p. 33–40
https://doi.org/10.18485/meattech.2021.62.1.4Detallado
5.
Towards Delineating Butchers' Knowledge Base, Challenges Encountered, and Enhancement Prospects of Meat Inspection Processes: A Cattle Slaughterhouse Case Analysis

Charles Odilichukwu R. Okpala
Obichukwu C. Nwobi
Małgorzata Korzeniowska
Meat Technology, 2021. - Tm. 62, No. 1, p. 41–56
https://doi.org/10.18485/meattech.2021.62.1.5Detallado
6.
The Capacities of Laboratories in Serbia for Testing Meat Quality and Safety

Nataša Kilibarda
Meat Technology, 2021. - Tm. 62, No. 1, p. 57–68
https://doi.org/10.18485/meattech.2021.62.1.6Detallado
7.
The Importance of Traditional Food Quality — The Viewpoint of the Tourism

Miloš Zrnić
Ivana Brdar
Nataša Kilibarda
Meat Technology, 2021. - Tm. 62, No. 1, p. 69–76
https://doi.org/10.18485/meattech.2021.62.1.7Detallado
8.
Cook Slow, Eat Fine — Consumer Attitudes on Food Quality in New Gastronomic Trends

Ivana Brdar
Meat Technology, 2021. - Tm. 62, No. 1, p. 77–88
https://doi.org/10.18485/meattech.2021.62.1.8Detallado