/ 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. 61 (2020), Br. 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. - Knj. 61, Br. 1, str. 1-36
https://doi.org/10.18485/meattech.2020.61.1.1Detaljnije
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. - Knj. 61, Br. 1, str. 37-43
https://doi.org/10.18485/meattech.2020.61.1.2Detaljnije
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. - Knj. 61, Br. 1, str. 44-53
https://doi.org/10.18485/meattech.2020.61.1.3Detaljnije
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. - Knj. 61, Br. 1, str. 54-61
https://doi.org/10.18485/meattech.2020.61.1.4Detaljnije
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. - Knj. 61, Br. 1, str. 62-69
https://doi.org/10.18485/meattech.2020.61.1.5Detaljnije
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. - Knj. 61, Br. 1, str. 70-74
https://doi.org/10.18485/meattech.2020.61.1.6Detaljnije
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. - Knj. 61, Br. 1, str. 75-81
https://doi.org/10.18485/meattech.2020.61.1.7Detaljnije
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. - Knj. 61, Br. 1, str. 82-94
https://doi.org/10.18485/meattech.2020.61.1.8Detaljnije