doiFil / Filološki fakultet Univerziteta 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. 65 (2024), Br. 2

1.	Detection of Celery and Mustard Food Allergens in Foods of Animal Origin in Serbia for the Period 2021–2023 Vesna V. Janković, Branko Velebit, Radmila Mitrović, Brankica Lakićević, Lazar Milojević, Dunja Mišić, Slaven Grbić Meat Technology, 2024. - Knj. 65, Br. 2, str. 81–86 https://doi.org/10.18485/meattech.2024.65.2.1Detaljnije
2.	Effect of Vacuum Packaging on Microbial and Sensory Quality Indicators of Cold-Smoked Freshwater Fish Milan Milijašević, Vesna Đorđević, Aleksandra Nikolić, Vesna Janković, Jelena Babić Milijašević Meat Technology, 2024. - Knj. 65, Br. 2, str. 87–92 https://doi.org/10.18485/meattech.2024.65.2.2Detaljnije
3.	Effect of Pomegranate (Punica granatum) Fruit Molasses as a Natural Marinade on the Microbiological Quality and Shelf Life of Refrigerated Chicken Fillet Hanaa S. Bekeir, Ahmed Hamad, Nesreen Z. Eleiwa, Reham A. Amin Meat Technology, 2024. - Knj. 65, Br. 2, str. 93–102 https://doi.org/10.18485/meattech.2024.65.2.3Detaljnije
4.	In vitro Evaluation of Hydrilla verticillata Extract as a Natural Preservative for Chicken Meat Pandi Prabha Srinivasan, Karthik Chinnappa, Kumudha Srinivasan, Chandhini Suresh, Caroline Dharmaraj Glory Bai Meat Technology, 2024. - Knj. 65, Br. 2, str. 103–112 https://doi.org/10.18485/meattech.2024.65.2.4Detaljnije
5.	Biofilm Production and Acetic Acid Sensitivity of Staphylococcus aureus and Escherichia coli Isolated from Poultry Slaughterhouse Environment, Broiler Carcasses and Offal in Algeria Saïd Derbal, Mourad Hanfer Meat Technology, 2024. - Knj. 65, Br. 2, str. 113–129 https://doi.org/10.18485/meattech.2024.65.2.5Detaljnije
6.	Evaluation of Food Additive Analyses Based on Five Years of Food Safety and Quality Controls Radivoj Petronijević, Srđan Stefanović, Čaba Silađi, Aleksandar Bajčić, Jelena Ćirić, Danijela Vranić, Danka Spirić Meat Technology, 2024. - Knj. 65, Br. 2, str. 130–138 https://doi.org/10.18485/meattech.2024.65.2.6Detaljnije
7.	Assessment of Carcass Contamination in a Slaughterhouse in the Governorate of Blida, Algeria Djamila Baazize-Ammi, Nadia Hezil, Karima Benamirouche-Harbi, Ismail Gharbi, Seddik Kebbal, Amina Samia Dechicha, Djamel Guetarni Meat Technology, 2024. - Knj. 65, Br. 2, str. 139–145 https://doi.org/10.18485/meattech.2024.65.2.7Detaljnije
8.	On-Farm Welfare Conditions of Dairy Donkeys: A Case Study in Northern Serbia Marija Kovandžić, Štefan Pintarič, Jasna Đorđević, Tijana Ledina, Radoslava Savić Radovanović, Nikola Čobanović Meat Technology, 2024. - Knj. 65, Br. 2, str. 146–153 https://doi.org/10.18485/meattech.2024.65.2.8Detaljnije