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Meat Technology, Књ. 62 (2021), Бр. 2
1.
How to Increase Your Chances of Publishing
David L. Hopkins
Meat Technology, 2021. - Књ. 62, Бр. 2, стр. 91–95
https://doi.org/10.18485/meattech.2021.62.2.1
Детаљније
2.
Digital Solutions for Healthy Eating
Marina A. Nikitina
Irina M. Chernukha
Andrej B. Lisitsyn
Meat Technology, 2021. - Књ. 62, Бр. 2, стр. 96–103
https://doi.org/10.18485/meattech.2021.62.2.2
Детаљније
3.
Histological and Histochemical Analysis of Dry Fermented Sausage of Kulen Composition
Vladimir Gajdov
Anita Radovanović
Tijana Lužajić Božinovski
Danica Marković
Silvana Stajković
Ivan Milošević
Meat Technology, 2021. - Књ. 62, Бр. 2, стр. 104–112
https://doi.org/10.18485/meattech.2021.62.2.3
Детаљније
4.
Chemical and Sensory Properties of Household and Industrially Produced Bosnian Sudzuk
Suzana Jahić
Sebila Rekanović
Meat Technology, 2021. - Књ. 62, Бр. 2, стр. 113–120
https://doi.org/10.18485/meattech.2021.62.2.4
Детаљније
5.
Investigation of the Physico-Chemical and Microstructure Changes of Beef Meat During Frozen Storage at −23°C
Saliha Lakehal
Omar Bennoune
Ammar Ayachi
Meat Technology, 2021. - Књ. 62, Бр. 2, стр. 121–129
https://doi.org/10.18485/meattech.2021.62.2.5
Детаљније
6.
Development and Characterization of Low Fat Cooked Yacare (
Caiman Yacare
) Meat Sausages
Angela Dulce Cavenaghi Altemio
Kevylin dos Santos Pais
Monique Mendes dos Santos
Gustavo Graciano Fonseca
Meat Technology, 2021. - Књ. 62, Бр. 2, стр. 130–139
https://doi.org/10.18485/meattech.2021.62.2.6
Детаљније
7.
Serbian External Quality Assessment for
Trichinella
Detection in Meat in 2021 Compared to 2017
Saša Vasilev
Ivana Mitić
Nataša Ilić
Ljiljana Sofronić-Milosavljević
Meat Technology, 2021. - Књ. 62, Бр. 2, стр. 140–147
https://doi.org/10.18485/meattech.2021.62.2.7
Детаљније
8.
Quantitative Deposition of Nutrients in Dorsal Muscle, Adipose Tissue and Liver in Common Carp (
Cyprinus Carpio
L.) in a Semi-Intensive Farming System
Dejana Trbović
Ivana Živić
Marko Stanković
Vesna Đorđević
Radivoj Petronijević
Zoran Marković
Meat Technology, 2021. - Књ. 62, Бр. 2, стр. 148–153
https://doi.org/10.18485/meattech.2021.62.2.8
Детаљније
