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/ Филолошки факултет, Универзитет у Београду
Издања:
Књ. 66 (2025), Бр. 3
Књ. 66 (2025), Бр. 2
Књ. 66 (2025), Бр. 1
Књ. 65 (2024), Бр. 2
Књ. 65 (2024), Бр. 1
Књ. 64 (2023), Бр. 3
Књ. 64 (2023), Бр. 2
Књ. 64 (2023), Бр. 1
Књ. 63 (2022), Бр. 2
Књ. 63 (2022), Бр. 1
Књ. 62 (2021), Бр. 2
Књ. 62 (2021), Бр. 1
Књ. 61 (2020), Бр. 2
Књ. 61 (2020), Бр. 1
Књ. 60 (2019), Бр. 2
Књ. 60 (2019), Бр. 1
Књ. 59 (2018), Бр. 2
Књ. 59 (2018), Бр. 1
Meat Technology, Књ. 61 (2020), Бр. 2
1.
Meat Safety: Risk Based Assurance Systems and Novel Technologies
Ivan Nastasijević
Slavica Vesković
Milan Milijašević
Meat Technology, 2020. - Књ. 61, Бр. 2, стр. 97–119
https://doi.org/10.18485/meattech.2020.61.2.1
Детаљније
2.
Evaluation of Effects of Electronarcosis Stunning on Broiler Chickens’ Welfare and Meat Quality
Guilherme Maroldi Kida
Guilherme Baú Torezan
Ana Maria Bridi
Alexandre Oba
Ana Paula Ayub da Costa Barbon
Caio Abércio da Silva
Rafael Humberto de Carvalho
Meat Technology, 2020. - Књ. 61, Бр. 2, стр. 120–128
https://doi.org/10.18485/meattech.2020.61.2.2
Детаљније
3.
Health Hazards Associated with Ready-to-Eat-Meat in Nigeria: A Call for Public Concern and Critical Interventions
Earnest Erhirhie
Chuka Nwosu
Tedwins Emudainohwo
Chidimma Chukwunwejim
Peter Eze
Daniel Ajaghaku
Meat Technology, 2020. - Књ. 61, Бр. 2, стр. 129–144
https://doi.org/10.18485/meattech.2020.61.2.3
Детаљније
4.
Evaluation of Sausages Obtained from Mechanically Separated Nile tilapia (
Oreochromis niloticus
) Meat and Prepared Using Different Homogenizing and Refining Processes
Angela Dulce Cavenaghi Altemio
Rosângela Cacho Ferreira
Gustavo Graciano Fonseca
Meat Technology, 2020. - Књ. 61, Бр. 2, стр. 145–152
https://doi.org/10.18485/meattech.2020.61.2.4
Детаљније
5.
Computer Vision System: A Better Tool for Assessing Pork and Beef Colour than a Standard Colourimeter
Bojana Milovanović
Ilija Đekić
Bartosz Sołowiej
Saša Novaković
Vesna Đorđevic
Igor Tomašević
Meat Technology, 2020. - Књ. 61, Бр. 2, стр. 153–160
https://doi.org/10.18485/meattech.2020.61.2.5
Детаљније
6.
Application of FMEA Analysis in the Short Cheese Supply Chain
Biljana Aleksic
Ilija Djekic
Jelena Miocinovic
Nurgin Memisi
Nada Smigic
Meat Technology, 2020. - Књ. 61, Бр. 2, стр. 161–173
https://doi.org/10.18485/meattech.2020.61.2.6
Детаљније
7.
Evaluation of n-3 Polyunsaturated Fatty Acid Content in Various Foods: Health Impact Assessment
Dejana Trbović
Mirjana Lukić
Radivoj Petronijević
Brankica Lakićević
Mladen Rašeta
Ivana Branković Lazić
Nenad Parunović
Meat Technology, 2020. - Књ. 61, Бр. 2, стр. 174–178
https://doi.org/10.18485/meattech.2020.61.2.7
Детаљније
