doi
Fil
/ 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. 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.2023.64.1.1
Detaljnije
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.2023.64.1.2
Detaljnije
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.2023.64.1.3
Detaljnije
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.2023.64.1.4
Detaljnije
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.2023.64.1.5
Detaljnije
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.2023.64.1.6
Detaljnije