/ 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. 2


1.
Flavour Intensity and Acceptability Evaluation of Smoked Sausages
Stenly Apata Ebunoluwa, Heather Farell-Clarke, Meredith M. Lane, Paige Cappello, Ricky Hairston, Anjie McCroskey, Lisa Prybolsky, Jacob Schnitzler, Jay VanWinkle, Danika Miller, Bruce Armstrong
Meat Technology, 2022. - Knj. 63, Br. 2, str. 79–84
https://doi.org/10.18485/meattech.2022.63.2.1Detaljnije
2.
Vacuum Frying Below the Triple Point of Water (VFBTPW) of Frozen Unmarinated Beef Slices
Lemuel M. Diamante
Meat Technology, 2022. - Knj. 63, Br. 2, str. 85–95
https://doi.org/10.18485/meattech.2022.63.2.2Detaljnije
3.
Goat Meat Consumption Patterns and Preferences in Three Provinces of Kabylia Region in Algeria Compared to Other Meat Species: Results of an Online Survey
Melisa Lamri, Djamel Djenane, Mohammed Gagaoua
Meat Technology, 2022. - Knj. 63, Br. 2, str. 96–108
https://doi.org/10.18485/meattech.2022.63.2.3Detaljnije
4.
A Review of Hyperspectral Imaging in the Quality Evaluation of Meat, Fish, Poultry and Their Products
Charan Adithya S.
Meat Technology, 2022. - Knj. 63, Br. 2, str. 109–120
https://doi.org/10.18485/meattech.2022.63.2.4Detaljnije
5.
Common Pheasant as a Biomonitoring Tool for Environmental Cadmium Levels in Serbia
Nikola Borjan, Zoran Petrović, Stefan Simunović, Dragica Nikolić Perović, Brankica Lakićević, Danijela Vranić, Saša Janković
Meat Technology, 2022. - Knj. 63, Br. 2, str. 121–126
https://doi.org/10.18485/meattech.2022.63.2.5Detaljnije
6.
Comparison of Fatty Acid Content of Cows Milk Consuming Different Grass Diets
Nikola Ašanin, Dejana Trbović, Jelena Ćirić, Milan Ž. Baltić, Vesna Đorđević, Nenad Parunović, Snežana Bulajić
Meat Technology, 2022. - Knj. 63, Br. 2, str. 127–133
https://doi.org/10.18485/meattech.2022.63.2.6Detaljnije
7.
Are Egg Classes Enough, or Do We Need an Egg Quality Index?
Marija Mitrović, Igor Tomašević, Ilija Đekić
Meat Technology, 2022. - Knj. 63, Br. 2, str. 134–141
https://doi.org/10.18485/meattech.2022.63.2.7Detaljnije