/ Филолошки факултет, Универзитет 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. 63 (2022), Бр. 2


1.
Flavour Intensity and Acceptability Evaluation of Smoked Sausages
Stenly Apata Ebunoluwa, Heather Farell-Clarke, Meredith M. Lane, Paige Cappello, Ricky Hairston, Anjie McCroskey, Lisa Prybolsky, Jacob Schnitzler, Jay VanWinkle, Danika Miller, Bruce Armstrong
Meat Technology, 2022. - Књ. 63, Бр. 2, стр. 79–84
https://doi.org/10.18485/meattech.2022.63.2.1Детаљније
2.
Vacuum Frying Below the Triple Point of Water (VFBTPW) of Frozen Unmarinated Beef Slices
Lemuel M. Diamante
Meat Technology, 2022. - Књ. 63, Бр. 2, стр. 85–95
https://doi.org/10.18485/meattech.2022.63.2.2Детаљније
3.
Goat Meat Consumption Patterns and Preferences in Three Provinces of Kabylia Region in Algeria Compared to Other Meat Species: Results of an Online Survey
Melisa Lamri, Djamel Djenane, Mohammed Gagaoua
Meat Technology, 2022. - Књ. 63, Бр. 2, стр. 96–108
https://doi.org/10.18485/meattech.2022.63.2.3Детаљније
4.
A Review of Hyperspectral Imaging in the Quality Evaluation of Meat, Fish, Poultry and Their Products
Charan Adithya S.
Meat Technology, 2022. - Књ. 63, Бр. 2, стр. 109–120
https://doi.org/10.18485/meattech.2022.63.2.4Детаљније
5.
Common Pheasant as a Biomonitoring Tool for Environmental Cadmium Levels in Serbia
Nikola Borjan, Zoran Petrović, Stefan Simunović, Dragica Nikolić Perović, Brankica Lakićević, Danijela Vranić, Saša Janković
Meat Technology, 2022. - Књ. 63, Бр. 2, стр. 121–126
https://doi.org/10.18485/meattech.2022.63.2.5Детаљније
6.
Comparison of Fatty Acid Content of Cows Milk Consuming Different Grass Diets
Nikola Ašanin, Dejana Trbović, Jelena Ćirić, Milan Ž. Baltić, Vesna Đorđević, Nenad Parunović, Snežana Bulajić
Meat Technology, 2022. - Књ. 63, Бр. 2, стр. 127–133
https://doi.org/10.18485/meattech.2022.63.2.6Детаљније
7.
Are Egg Classes Enough, or Do We Need an Egg Quality Index?
Marija Mitrović, Igor Tomašević, Ilija Đekić
Meat Technology, 2022. - Књ. 63, Бр. 2, стр. 134–141
https://doi.org/10.18485/meattech.2022.63.2.7Детаљније