/ Filološki fakultet, Univerzitet u Beogradu

Izdanja:

Knj. 61 (2020), Br. 2

Knj. 61 (2020), Br. 1

Knj. 60 (2019), Br. 2

Knj. 60 (2019), Br. 1

Knj. 59 (2018), Br. 2

Knj. 59 (2018), Br. 1

Meat Technology, Knj. 59 (2018), Br. 1


1.
A Hygiene Report Regarding Slaughter Process of Pig and Cattle Carcasses for 2017 in Serbia
Lazar Milojevic, Brankica Lakicevic, Vesna Jankovic, Radmila Mitrovic, Aleksandra Nikolic, Milijana Babic, Branko Velebit
Meat Technology, 2018. - Knj. 59, Br. 1, str. 1-7
https://doi.org/10.18485/meattech.2018.59.1.1Detaljnije
2.
Evaluation of Pig Welfare in Lairage and Process Hygiene in a Single Abattoir
Ivan Nastasijevic, Brankica Lakicevic, Mladen Raseta, Vesna Djordjevic, Vesna Jankovic, Boris Mrdovic, Ivana Brankovic-Lazic
Meat Technology, 2018. - Knj. 59, Br. 1, str. 8-22
https://doi.org/10.18485/meattech.2018.59.1.2Detaljnije
3.
Analysis of Beef Meat Quality in a Slaughterhouse in Raska District
Milos Z. Petrovic, Radojica Djokovic, Dragan Vasilev, Vesna Djordjevic, Mirjana Dimitrijevic, Silvana Stajkovic, Nedjeljko Karabasil
Meat Technology, 2018. - Knj. 59, Br. 1, str. 23-27
https://doi.org/10.18485/meattech.2018.59.1.3Detaljnije
4.
Evaluation of the Diet Supplementation Strategy on the Flesh Quality and Fatty Acid Profiles in Common Carp (“Cyprinus carpio” L)
Dejana Trbovic, Vesna Djordjevic, Aurelija Spiric, Radivoj Petronijevic, Vlado Teodorovic, Nenad Parunovic, Zoran Markovic
Meat Technology, 2018. - Knj. 59, Br. 1, str. 28-37
https://doi.org/10.18485/meattech.2018.59.1.4Detaljnije
5.
The Safety and Quality of Sous Vide Food
Natasa Kilibarda, Ivana Brdar, Branislav Baltic, Vladan Markovic, Hava Mahmutovic, Nedjeljko Karabasil, Svetlana Stanisic
Meat Technology, 2018. - Knj. 59, Br. 1, str. 38-45
https://doi.org/10.18485/meattech.2018.59.1.5Detaljnije
6.
Characterisation of Bosnia and Herzegovina Honeys According to Their Physico-Chemical Properties During 2016−2017
Jelena Ciric, Drago Sando, Danka Spiric, Jelena Janjic, Marija Boskovic, Milica Glisic, Milan Z. Baltic
Meat Technology, 2018. - Knj. 59, Br. 1, str. 46-53
https://doi.org/10.18485/meattech.2018.59.1.6Detaljnije
7.
Meat in Traditional Serbian Cuisine
Milan Z. Baltic, Jelena Janjic, Milka Popovic, Tatjana Baltic, Marija Boskovic, Marija Starcevic, Danijela Sarcevic
Meat Technology, 2018. - Knj. 59, Br. 1, str. 54-62
https://doi.org/10.18485/meattech.2018.59.1.7Detaljnije
8.
Being a Vegetarian: Health Benefits and Hazards
Svetlana Stanisic, Vladan Markovic, Danijela Sarcevic, Milan Z. Baltic, Marija Boskovic, Milka Popovic, Natasa Kilibarda
Meat Technology, 2018. - Knj. 59, Br. 1, str. 63-70
https://doi.org/10.18485/meattech.2018.59.1.8Detaljnije