доиФил / Филолошки факултет Универзитета у Београду

Издања:
Књ. 64 (2023), Бр. 3
Књ. 64 (2023), Бр. 2
Књ. 64 (2023), Бр. 1
Књ. 63 (2022), Бр. 2
Књ. 63 (2022), Бр. 1
Књ. 62 (2021), Бр. 2
Књ. 62 (2021), Бр. 1
Књ. 61 (2020), Бр. 2
Књ. 61 (2020), Бр. 1
Књ. 60 (2019), Бр. 2
Књ. 60 (2019), Бр. 1
Књ. 59 (2018), Бр. 2
Књ. 59 (2018), 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.2019.60.2.1Детаљније
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.2019.60.2.2Детаљније
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.2019.60.2.3Детаљније
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.2019.60.2.4Детаљније
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.2019.60.2.5Детаљније
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.2019.60.2.6Детаљније
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.2019.60.2.7Детаљније
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.2019.60.2.8Детаљније