/ Филолошки факултет, Универзитет у Београду

Издања:

Књ. 59 (2018), Бр. 1

Књ. 59 (2018), Бр. 2

Књ. 60 (2019), Бр. 1

Књ. 60 (2019), Бр. 2

Књ. 61 (2020), Бр. 1

Meat Technology, Књ. 60 (2019), Бр. 2


1.
Determining Mandatory Nutritional Parameters for Iberian Meat Products Using a New Method Based on Near Infra-Red Reflectance Spectroscopy and Data Mining
Daniel Caballero, Maria Asensio, Carlos Fernández, Noelia Martín, Antonio Silva
Meat Technology, 2019. - Књ. 60, Бр. 2, стр. 73-83

https://doi.org/10.18485/meattech.2019.60.2.1
Детаљније
2.
Evaluation of Sensory and Chemical Parameters of Fermented Sausages
Ivana Brankovic Lazic, Jelena Jovanovic, Stefan Simunovic, Mladen Raseta, Dejana Trbovic, Tatjana Baltic, Jelena Ciric
Meat Technology, 2019. - Књ. 60, Бр. 2, стр. 84-90

https://doi.org/10.18485/meattech.2019.60.2.2
Детаљније
3.
Quality and Labelling of Meat Preparations on the Serbian Market According to the New Regulations
Jelena Budincevic, Zoltan Szabo, Nedjeljko Karabasil, Mirjana Dimitrijevic, Dragan Vasilev
Meat Technology, 2019. - Књ. 60, Бр. 2, стр. 91-96

https://doi.org/10.18485/meattech.2019.60.2.3
Детаљније
4.
Optimization of Liver Pate Sterilization from the Aspect of Preserving Nutritional Value and Ensuring Food Safety
Mladen Raseta, Ivana Brankovic-Lazic, Boris Mrdovic, Branislav Baltic, Becskei Zsolt, Vesna Djordjevic
Meat Technology, 2019. - Књ. 60, Бр. 2, стр. 97-105

https://doi.org/10.18485/meattech.2019.60.2.4
Детаљније
5.
Biological Hazards in the Pork Chain Continuum: Risk Mitigation Strategy
Nikola Betic, Ivana Brankovic Lazic, Ivan Nastasijevic
Meat Technology, 2019. - Књ. 60, Бр. 2, стр. 106-120

https://doi.org/10.18485/meattech.2019.60.2.5
Детаљније
6.
Element Contents in Muscle Tissue of Prussian Carp from Different Lakes in an Urban Area
Dragoljub Jovanovic, Vlado Teodorovic, Radmila Markovic, Milena Krstic, Jelena Ciric, Milan Z. Baltic, Branislav Baltic, Dragan Sefer
Meat Technology, 2019. - Књ. 60, Бр. 2, стр. 121-127

https://doi.org/10.18485/meattech.2019.60.2.6
Детаљније
7.
Consumer Attitude and Quality Assessment of Cooked Sausages in Serbia
Vesna Djordjevic, Tatjana Baltic, Danijela Sarcevic, Ivana Brankovic Lazic, Jelena Ciric
Meat Technology, 2019. - Књ. 60, Бр. 2, стр. 128-133

https://doi.org/10.18485/meattech.2019.60.2.7
Детаљније
8.
Food Waste Management — Reducing and Managing Food Waste in Hospitality
Natasa Kilibarda, Filip Djokovic, Radmila Suzic
Meat Technology, 2019. - Књ. 60, Бр. 2, стр. 134-142

https://doi.org/10.18485/meattech.2019.60.2.8
Детаљније