/ 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. 63 (2022), Br. 1


1.
Food Production and Security in the Area of Serbia: Historical Background and Current Situation
Vesna Đorđević, Milorad Mirilović, Nenad Katanić, Jelena Janjić, Drago Nedić, Danijela Šarčević, Milan Ž. Baltić
Meat Technology, 2022. - Knj. 63, Br. 1, str. 1–10
https://doi.org/10.18485/meattech.2022.63.1.1Detaljnije
2.
Food Allergens — Food Safety Hazard
Jovanka Popov Raljić, Milica Aleksić, Vesna Janković
Meat Technology, 2022. - Knj. 63, Br. 1, str. 11–25
https://doi.org/10.18485/meattech.2022.63.1.2Detaljnije
3.
Evaluation of Chemical Analyses of Experimentally Prepared Fermented and Heat-Treated Sausages
Eser İnce, Mukaddes Merve Efil, Nesrin Özfiliz
Meat Technology, 2022. - Knj. 63, Br. 1, str. 26–32
https://doi.org/10.18485/meattech.2022.63.1.3Detaljnije
4.
Modelling and Optimization of the Quality Indices for the Production of Ingredient-Mix Based Dried Chicken Product (Chicken Kilishi)
Mayowa S. Sanusi, Musliu O. Sunmonu, Ahmed O. Abdulkareem, Abdulquadri Alaka
Meat Technology, 2022. - Knj. 63, Br. 1, str. 33–50
https://doi.org/10.18485/meattech.2022.63.1.4Detaljnije
5.
Influence of Phytobiotics in Feed on the Cost-Effectiveness of Broiler Production During Fattening
Jelena Janjić, Kristina Šević Savić, Radmila Marković, Dragan Šefer, Drago Nedić, Spomenka Đurić, Branislav Vejnović, Milorad Mirilović
Meat Technology, 2022. - Knj. 63, Br. 1, str. 51–58
https://doi.org/10.18485/meattech.2022.63.1.5Detaljnije
6.
Quality and Acceptance of Ready-To-Cook Dishes Prepared with Fillet and Belly Flap Area of Hybrid Sorubim
Angela Dulce Cavenaghi-Altemio, Dandrea Sakie Matsumori, Jéssica Lima de Menezes, Gustavo Graciano Fonseca
Meat Technology, 2022. - Knj. 63, Br. 1, str. 59–65
https://doi.org/10.18485/meattech.2022.63.1.6Detaljnije
7.
Assessment of Marketed Table Egg Quality Originating from Different Production Systems
Nikola Čobanović, Nadja Todorović, Marija Kovandžić, Ivan Vićić, Branko Suvajdžić, Nevena Grković, Nedjeljko Karabasil
Meat Technology, 2022. - Knj. 63, Br. 1, str. 66–76
https://doi.org/10.18485/meattech.2022.63.1.7Detaljnije