doiFil / Filološki fakultet Univerziteta 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. 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