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Issues:

Vol. 66 (2025), No. 1

Vol. 65 (2024), No. 2

Vol. 65 (2024), No. 1

Vol. 64 (2023), No. 3

Vol. 64 (2023), No. 2

Vol. 64 (2023), No. 1

Vol. 63 (2022), No. 2

Vol. 63 (2022), No. 1

Vol. 62 (2021), No. 2

Vol. 62 (2021), No. 1

Vol. 61 (2020), No. 2

Vol. 61 (2020), No. 1

Vol. 60 (2019), No. 2

Vol. 60 (2019), No. 1

Vol. 59 (2018), No. 2

Vol. 59 (2018), No. 1

Meat Technology, Vol. 60 (2019), No. 1


1.
Reduction of Microbiota in Marinated Vacuum-Packaged Poultry Breast Fillets

Jelena Janjic
Jelena Ciric
Slaven Grbic
Marija Boskovic
Milica Glisic
Radmila Mitrovic
Adriana Radosavac
Milan Z. Baltic

Meat Technology, 2019. - Vol. 60, No. 1, p. 1–7

https://doi.org/10.18485/meattech.2019.60.1.1Detailed
2.
Histamine in Canned and Smoked Fishery Products Sold in Serbia

Stefan Simunovic
Sasa Jankovic
Tatjana Baltic
Dragica Djinovic-Stojanovic Nikolic
Mirjana Lukic
Nenad Parunovic

Meat Technology, 2019. - Vol. 60, No. 1, p. 8–16

https://doi.org/10.18485/meattech.2019.60.1.2Detailed
3.
Effect of Broiler Slaughter Weight on Meat Yield and Quality

Aleksandra Nikolic
Milijana Babic
Jelena Jovanovic
Nikola Cobanovic
Ivana Brankovic Lazic
Lazar Milojevic
Nenad Parunovic

Meat Technology, 2019. - Vol. 60, No. 1, p. 17–23

https://doi.org/10.18485/meattech.2019.60.1.3Detailed
4.
Application of Histological and Physico-Chemical Analyses for Evaluation of Meat Product — Cachir

Saliha Lakehal
Omar Bennoune
Ammar Ayachi

Meat Technology, 2019. - Vol. 60, No. 1, p. 24–29

https://doi.org/10.18485/meattech.2019.60.1.4Detailed
5.
Effect of Frying on the Fatty Acid Composition of Silver Carp and Common Carp

Vesna Djordjevic
Dejana Trbovic
Ivan Nastasijevic
Dragana Ljubojevic
Brankica Lakicevic
Aleksandra Nikolic

Meat Technology, 2019. - Vol. 60, No. 1, p. 30–36

https://doi.org/10.18485/meattech.2019.60.1.5Detailed
6.
Smoke and Smoked Fish Production

Katerina Belichovska
Daniela Belichovska
Zlatko Pejkovski

Meat Technology, 2019. - Vol. 60, No. 1, p. 37–43

https://doi.org/10.18485/meattech.2019.60.1.6Detailed
7.
Effect of Incorporating Orange Maize Flour into Beef Sausage and Its Associated Quality Attributes

Arthur Vera
Newlove A. Afoakwah

Meat Technology, 2019. - Vol. 60, No. 1, p. 44–55

https://doi.org/10.18485/meattech.2019.60.1.7Detailed
8.
Insects — a Promising Feed and Food Protein Source?

Ksenija Nesic
Jutta Zagon

Meat Technology, 2019. - Vol. 60, No. 1, p. 56–67

https://doi.org/10.18485/meattech.2019.60.1.8Detailed