/ 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. 60 (2019), Br. 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. - Knj. 60, Br. 1, str. 1–7
https://doi.org/10.18485/meattech.2019.60.1.1Detaljnije
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. - Knj. 60, Br. 1, str. 8–16
https://doi.org/10.18485/meattech.2019.60.1.2Detaljnije
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. - Knj. 60, Br. 1, str. 17–23
https://doi.org/10.18485/meattech.2019.60.1.3Detaljnije
4.
Application of Histological and Physico-Chemical Analyses for Evaluation of Meat Product — Cachir
Saliha Lakehal, Omar Bennoune, Ammar Ayachi
Meat Technology, 2019. - Knj. 60, Br. 1, str. 24–29
https://doi.org/10.18485/meattech.2019.60.1.4Detaljnije
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. - Knj. 60, Br. 1, str. 30–36
https://doi.org/10.18485/meattech.2019.60.1.5Detaljnije
6.
Smoke and Smoked Fish Production
Katerina Belichovska, Daniela Belichovska, Zlatko Pejkovski
Meat Technology, 2019. - Knj. 60, Br. 1, str. 37–43
https://doi.org/10.18485/meattech.2019.60.1.6Detaljnije
7.
Effect of Incorporating Orange Maize Flour into Beef Sausage and Its Associated Quality Attributes
Arthur Vera, Newlove A. Afoakwah
Meat Technology, 2019. - Knj. 60, Br. 1, str. 44–55
https://doi.org/10.18485/meattech.2019.60.1.7Detaljnije
8.
Insects — a Promising Feed and Food Protein Source?
Ksenija Nesic, Jutta Zagon
Meat Technology, 2019. - Knj. 60, Br. 1, str. 56–67
https://doi.org/10.18485/meattech.2019.60.1.8Detaljnije