/ Filološki fakultet, Univerzitet u Beogradu

Izdanja:

Knj. 65 (2024), Br. 1

Knj. 64 (2023), Br. 3

Knj. 64 (2023), Br. 2

Knj. 64 (2023), Br. 1

Knj. 63 (2022), Br. 2

Knj. 63 (2022), Br. 1

Knj. 62 (2021), Br. 2

Knj. 62 (2021), Br. 1

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. 2


1.
Concentration of Arsenic and Heavy Metals in Snail Tissues
Hava Mahmutovic, Radmila Markovic, Jelena Janjic, Natasa Glamoclija, Branislav Baltic, Nenad Katanic, Jelena Ciric
Meat Technology, 2018. - Knj. 59, Br. 2, str. 75–79
https://doi.org/10.18485/meattech.2018.59.2.1Detaljnije
2.
Effect of Incorporating Blackthorn Fruit (Prunus spinosa L.) Extract in Natural Casing on Quality of Kranjska Sausage
Snjezana Mandic, Danica Savanovic, Ana Velemir, Vesna Kalaba, Jovo Savanovic, Vanja Jokanovic
Meat Technology, 2018. - Knj. 59, Br. 2, str. 80–90
https://doi.org/10.18485/meattech.2018.59.2.2Detaljnije
3.
Effects of Different Hydrocolloids on the Texture Profile of Chicken Meat Emulsions
Tomaz Polak, Mateja Lusnic Polak, Igor Lojevec, Lea Demsar
Meat Technology, 2018. - Knj. 59, Br. 2, str. 91–101
https://doi.org/10.18485/meattech.2018.59.2.3Detaljnije
4.
Evaluation of the Content and Safety of Nitrite Utilisation in Meat Products in Serbia in the Period 2016–2018
Aleksandar Bajcic, Radivoj Petronijevic, Nenad Katanic, Dejana Trbovic, Nikola Betic, Aleksandra Nikolic, Lazar Milojevic
Meat Technology, 2018. - Knj. 59, Br. 2, str. 102–109
https://doi.org/10.18485/meattech.2018.59.2.4Detaljnije
5.
Reducing Sodium Chloride Content by Partial Replacement with Potassium Chloride or Ammonium Chloride in Pork Stew
Branka Borovic, Slobodan Lilic, Danijela Vranic, Jelena Babic Milijasevic, Brankica Lakicevic, Branko Velebit, Aleksandra Nikolic
Meat Technology, 2018. - Knj. 59, Br. 2, str. 110–113
https://doi.org/10.18485/meattech.2018.59.2.5Detaljnije
6.
Partial Replacement of Sodium Chloride with Potassium Chloride or Ammonium Chloride in a Prepared Meal – Cooked Peas with Pork Burger
Mladen Raseta, Ivana Brankovic Lazic, Slobodan Lilic, Nenad Katanic, Nenad Parunovic, Vladimir Koricanac, Jelena Jovanovic
Meat Technology, 2018. - Knj. 59, Br. 2, str. 114–119
https://doi.org/10.18485/meattech.2018.59.2.6Detaljnije
7.
Selected Physico-Chemical Properties of Serbian Dry Fermented Sausages in Different Meat Industries
Miroslav Ducic, Danijela Vranic, Milan Baltic
Meat Technology, 2018. - Knj. 59, Br. 2, str. 120–126
https://doi.org/10.18485/meattech.2018.59.2.7Detaljnije
8.
Measuring Competitiveness in the Meat Industry Market: Are There Any Oligopolies in Serbia?
Vladimir Mitic, Natasa Kilibarda, Ivana Brdar, Marija Kostic, Danijela Sarcevic, Nedjeljko Karabasil, Vule Mizdrakovic
Meat Technology, 2018. - Knj. 59, Br. 2, str. 127–136
https://doi.org/10.18485/meattech.2018.59.2.8Detaljnije