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Vol. 66 (2025), No. 1

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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

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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. 61 (2020), No. 1


1.
Current Status of Mycotoxin Contamination of Food and Feeds and Associated Public Health Risk in Serbia

Dragan Milićević
Božidar Udovički
Zoran Petrović
Saša Janković
Stamen Radulović
Mirjana Gurinović
Andreja Rajković

Meat Technology, 2020. - Vol. 61, No. 1, p. 1–36

https://doi.org/10.18485/meattech.2020.61.1.1Detailed
2.
Effect of Rearing System on Carcass Properties, Chemical Content and Fatty Acid Composition of Backfat from Mangalitsa Pigs

Nenad Parunović
Vesna Đorđević
Čedomir Radović
Radomir Savić
Neđeljko Karabasil
Dejana Trbović
Jelena Ćirić

Meat Technology, 2020. - Vol. 61, No. 1, p. 37–43

https://doi.org/10.18485/meattech.2020.61.1.2Detailed
3.
Changes in the Physicochemical and Microbiological Properties of Pork and Chicken Meats at Ambient Storage Condition

Monica R. Manalo, A. Gabriel

Meat Technology, 2020. - Vol. 61, No. 1, p. 44–53

https://doi.org/10.18485/meattech.2020.61.1.3Detailed
4.
Nutritional Score of Meat Products at Retail in Serbia

Mladen Rašeta, Ivana Branković Lazić, Boris Mrdović, Becskei Zsolt, Savić Mila, Mirjana Grubić, Jelena Jovanović

Meat Technology, 2020. - Vol. 61, No. 1, p. 54–61

https://doi.org/10.18485/meattech.2020.61.1.4Detailed
5.
Antioxidant Activity of Mushrooms in vitro and in Frankfurters

Saša Novaković
Ilija Đekic
Anita Klaus
Jovana Vunduk
Vesna Đorđević
Vladimir Tomovic
Branislav Šojić
Sunčica Kocić-Tanackov
Igor Tomašević

Meat Technology, 2020. - Vol. 61, No. 1, p. 62–69

https://doi.org/10.18485/meattech.2020.61.1.5Detailed
6.
Risk Assessment of Toxic Elements in Acacia Honey

Jelena Ćirić
Vesna Đorđević
Dejana Trbović
Tatjana Baltić
Ivana Branković Lazić
Kazimir Matović
Saša Janković
Nenad Parunović

Meat Technology, 2020. - Vol. 61, No. 1, p. 70–74

https://doi.org/10.18485/meattech.2020.61.1.6Detailed
7.
Control of Nutritive Allergens in a Hospitality Kitchen

Milica Aleksić
Jovanka Popov-Raljić
Vesna Đorđević
Mladen Raseta
Mirjana Lukić
Danka Spirić
Vesna Janković

Meat Technology, 2020. - Vol. 61, No. 1, p. 75–81

https://doi.org/10.18485/meattech.2020.61.1.7Detailed
8.
Assuring Good Food Handling Practices in Hospitality, Financial Costs and Employees’ Attitudes: A Case Study from Serbia

Dušan Borovčanin
Nataša Kilibarda

Meat Technology, 2020. - Vol. 61, No. 1, p. 82–94

https://doi.org/10.18485/meattech.2020.61.1.8Detailed