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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. 62 (2021), Бр. 1
1.
Meat Quality Parameters of Wild Boar and Commercial Pig Breeds
Snežana Ivanović
Marija Pavlović
Ivan Pavlović
Božidar Savić
Ksenija Nešić
Radmila Mitrović
Branislav Baltić
Meat Technology, 2021. - Књ. 62, Бр. 1, стр. 1–13
https://doi.org/10.18485/meattech.2021.62.1.1
Детаљније
2.
Rheological, Sensorial, and Textural Properties of Ingredient-Mix Based Dried Beef Product (
Kilishi
)
Marcquin C. Iheagwara
Thomas M. Okonkwo
Chigozie E. Ofoedu
Ivan Shorstkii
Charles Odilichukwu R. Okpala
Meat Technology, 2021. - Књ. 62, Бр. 1, стр. 14–26
https://doi.org/10.18485/meattech.2021.62.1.2
Детаљније
3.
Estimation of Fat Content in Fermented Sausages by Means of Computer Vision System (CVS)
Stefan Simunović
Sara Rajić
Vesna Đorđević
Vladimir Tomović
Dragan Vujadinović
Ilija Đekić
Igor Tomašević
Meat Technology, 2021. - Књ. 62, Бр. 1, стр. 27–32
https://doi.org/10.18485/meattech.2021.62.1.3
Детаљније
4.
Dietary Salt/Sodium Intake Through Consumption of Animal Origin Foodstuffs Available on the Serbian Market
Tamara Gerić
Slobodan Lilić
Jelena Babić Milijašević
Danijela Vranić
Jelena Jovanović
Tatjana Baltić
Branka Borović
Meat Technology, 2021. - Књ. 62, Бр. 1, стр. 33–40
https://doi.org/10.18485/meattech.2021.62.1.4
Детаљније
5.
Towards Delineating Butchers' Knowledge Base, Challenges Encountered, and Enhancement Prospects of Meat Inspection Processes: A Cattle Slaughterhouse Case Analysis
Charles Odilichukwu R. Okpala
Obichukwu C. Nwobi
Małgorzata Korzeniowska
Meat Technology, 2021. - Књ. 62, Бр. 1, стр. 41–56
https://doi.org/10.18485/meattech.2021.62.1.5
Детаљније
6.
The Capacities of Laboratories in Serbia for Testing Meat Quality and Safety
Nataša Kilibarda
Meat Technology, 2021. - Књ. 62, Бр. 1, стр. 57–68
https://doi.org/10.18485/meattech.2021.62.1.6
Детаљније
7.
The Importance of Traditional Food Quality — The Viewpoint of the Tourism
Miloš Zrnić
Ivana Brdar
Nataša Kilibarda
Meat Technology, 2021. - Књ. 62, Бр. 1, стр. 69–76
https://doi.org/10.18485/meattech.2021.62.1.7
Детаљније
8.
Cook Slow, Eat Fine — Consumer Attitudes on Food Quality in New Gastronomic Trends
Ivana Brdar
Meat Technology, 2021. - Књ. 62, Бр. 1, стр. 77–88
https://doi.org/10.18485/meattech.2021.62.1.8
Детаљније
