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Cooked-Emulsified Rabbit Meat Sausages: A Technological Challenge or Sustainable Solution?



Branko Suvajdžić
  • University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia ROR icon
    Department of Food Hygiene and Technology
Nikola Čobanović
  • University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia ROR icon
    Department of Food Hygiene and Technology
Nevena Grković
  • University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia ROR icon
    Department of Food Hygiene and Technology
Ivan Vićić
  • University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia ROR icon
    Department of Food Hygiene and Technology
Branislav Vejnović
  • University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia ROR icon
    Department of Economics and Statistics
Petar Sikimić
  • University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia ROR icon
    Department of Food Hygiene and Technology
Dragan Vasilev
  • University of Belgrade — Faculty of Veterinary Medicine, Belgrade, Serbia ROR icon
    Department of Food Hygiene and Technology


Meat Technology, Vol. 66 (2025), No. 3
Project #451-03-136/2025-03/200143:

Funder
  • Funder iconMinistry of Science, Technological Development and Innovation of the Republic of Serbia ROR icon

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@article{suvajdzicetal:2025rabbit, author = {Suvajdžić, Branko and Čobanović, Nikola and Grković, Nevena and Vićić, Ivan and Vejnović, Branislav and Sikimić, Petar and Vasilev, Dragan}, orcid = {0000-0002-7161-104X and 0000-0003-2650-6272 and 0000-0002-0205-3531 and 0000-0001-8762-2811 and 0000-0002-6328-7446 and 0009-0001-8437-8152 and 0000-0002-4066-5731}, affiliation = {University of Belgrade — Faculty of Veterinary Medicine ;; University of Belgrade — Faculty of Veterinary Medicine ;; University of Belgrade — Faculty of Veterinary Medicine ;; University of Belgrade — Faculty of Veterinary Medicine ;; University of Belgrade — Faculty of Veterinary Medicine ;; 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/00cm89a33 ;; https://ror.org/00cm89a33 ;; https://ror.org/00cm89a33 ;; https://ror.org/00cm89a33 ;; https://ror.org/00cm89a33}, affplace = {Belgrade, Serbia ;; Belgrade, Serbia ;; Belgrade, Serbia ;; Belgrade, Serbia ;; Belgrade, Serbia ;; Belgrade, Serbia ;; Belgrade, Serbia}, department = {Department of Food Hygiene and Technology ;; Department of Food Hygiene and Technology ;; Department of Food Hygiene and Technology ;; Department of Food Hygiene and Technology ;; Department of Economics and Statistics ;; Department of Food Hygiene and Technology ;; Department of Food Hygiene and Technology}, title = {Cooked-Emulsified Rabbit Meat Sausages: A Technological Challenge or Sustainable Solution?}, journal = {Meat Technology}, license = {https://creativecommons.org/licenses/by/4.0}, issn = {2466-4812}, eissn = {2560-4295}, year = {2025}, volume = {66}, number = {3}, pages = {220--224}, howpublished = {print}, language = {english}, funder = {Ministry of Science, Technological Development and Innovation of the Republic of Serbia}, funderid = {https://ror.org/01znas443}, awardnum = {451-03-136/2025-03/200143}, project = {noproject}, note = {35}, doi = {10.18485/meattech.2025.66.3.35}, doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2025-66-3&i=35}, url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2025-3/meattech-2025-66-3-35.pdf} }