/ Filološki fakultet, Univerzitet u Beogradu

Izdanja:

Knj. 65 (2024), Br. 2

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. 64 (2023), Br. 1


1.
Development, Characterization and Investigation of Antimicrobial and Antioxidant Potential of Sodium Caseinate-Based Edible Films Infused with Berberis pseudumbellata Fruit Extract, and Effects of the Films on the Quality of Raw Ground Beef During Refrigeration
Habiba Shah
Shakeel Ahmed
Faizah Urooj
Sidra Zaheer
Nilofer Fatimi Safdar
Meat Technology, 2023. - Knj. 64, Br. 1, str. 1–12
https://doi.org/10.18485/meattech.2023.64.1.1Detaljnije
2.
Determination of Quality Properties of Sucuk Produced Using Cattle Head Meat
Recep Kara
Meat Technology, 2023. - Knj. 64, Br. 1, str. 13–19
https://doi.org/10.18485/meattech.2023.64.1.2Detaljnije
3.
Intrinsic and Extrinsic Factors Impacting Fresh Goat Meat Quality: An Overview
Mohammed Gagaoua
Laura Alessandroni
Annada Das
Melisa Lamri
Dipanwita Bhattacharya
Pramod Kumar Nanda
Arun K Das
Meat Technology, 2023. - Knj. 64, Br. 1, str. 20–40
https://doi.org/10.18485/meattech.2023.64.1.3Detaljnije
4.
The Profitability of the Meat Industry in Serbia: Did the COVID-19 Pandemic Have Any Impact?
Olivera Mijailović
Maja Kljajić
Vule Mizdraković
Nataša Kilibarda
Meat Technology, 2023. - Knj. 64, Br. 1, str. 41–49
https://doi.org/10.18485/meattech.2023.64.1.4Detaljnije
5.
Mind over Palate: Unveiling the Role of Neuromarketing in the Food Industry
Ivana Brdar
Meat Technology, 2023. - Knj. 64, Br. 1, str. 50–60
https://doi.org/10.18485/meattech.2023.64.1.5Detaljnije
6.
Application of Machine Learning Technology to Management Methods
Andrey B. Lisitsyn
Irina M. Chernukha
Xinqing Xiao
Marina A. Nikitina
Victoria A. Pchelkina
Meat Technology, 2023. - Knj. 64, Br. 1, str. 61–70
https://doi.org/10.18485/meattech.2023.64.1.6Detaljnije