/ Филолошки факултет, Универзитет у Београду

Издања:

Књ. 66 (2025), Бр. 1

Књ. 65 (2024), Бр. 2

Књ. 65 (2024), Бр. 1

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