doiFil / Faculty of Philology, University of Belgrade

@article{vasilevetal:2025processing, author = {Vasilev, Dragan and Dimitrijević, Mirjana and Klun, Ivana and Uzelac, Aleksandra and Betić, Nikola and Suvajdžić, Branko and Karabasil, Neđeljko}, orcid = {0000-0002-4066-5731 and 0000-0003-1670-6481 and 0000-0001-7976-3104 and 0000-0002-1424-0123 and 0000-0002-7375-6752 and 0000-0002-7161-104X and 0000-0001-6097-3216}, affiliation = {University of Belgrade — Faculty of Veterinary Medicine ;; University of Belgrade — Faculty of Veterinary Medicine ;; University of Belgrade — Institute for Medical Research ;; University of Belgrade — Institute for Medical Research ;; Institute of Meat Hygiene and Technology ;; University of Belgrade — Faculty of Veterinary Medicine ;; University of Belgrade — Faculty of Veterinary Medicine}, affid = {https://ror.org/00cm89a33 ;; https://ror.org/00cm89a33 ;; https://ror.org/02vde2j43 ;; https://ror.org/02vde2j43 ;; https://ror.org/04nqyn415 ;; https://ror.org/00cm89a33 ;; https://ror.org/00cm89a33}, affplace = {Belgrade, Serbia ;; Belgrade, Serbia ;; Belgrade, Serbia ;; Belgrade, Serbia ;; Belgrade, Serbia ;; Belgrade, Serbia ;; Belgrade, Serbia}, department = {nodepartment ;; nodepartment ;; nodepartment ;; nodepartment ;; nodepartment ;; nodepartment ;; nodepartment}, title = {Mild Technologies in Meat Processing: Balancing Nutritional Quality and Safety}, journal = {Meat Technology}, license = {https://creativecommons.org/licenses/by/4.0}, issn = {2466-4812}, eissn = {2560-4295}, year = {2025}, volume = {66}, number = {3}, pages = {199--204}, howpublished = {print}, language = {english}, funder = {Science Fund of the Republic of Serbia}, funderid = {https://ror.org/02r531a15}, awardnum = {14868}, project = {Mild Technology in Meat Processing for Sustainable Diet, MEAT}, note = {31}, doi = {10.18485/meattech.2025.66.3.31}, doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2025-66-3&i=31}, url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2025-3/meattech-2025-66-3-31.pdf} }