doi
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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. 63 (2022), Бр. 2
1.
Flavour Intensity and Acceptability Evaluation of Smoked Sausages
Stenly Apata Ebunoluwa
Heather Farell-Clarke
Meredith M. Lane
Paige Cappello
Ricky Hairston
Anjie McCroskey
Lisa Prybolsky
Jacob Schnitzler
Jay VanWinkle
Danika Miller
Bruce Armstrong
Meat Technology, 2022. - Књ. 63, Бр. 2, стр. 79–84
https://doi.org/10.18485/meattech.2022.63.2.1
Детаљније
2.
Vacuum Frying Below the Triple Point of Water (VFBTPW) of Frozen Unmarinated Beef Slices
Lemuel M. Diamante
Meat Technology, 2022. - Књ. 63, Бр. 2, стр. 85–95
https://doi.org/10.18485/meattech.2022.63.2.2
Детаљније
3.
Goat Meat Consumption Patterns and Preferences in Three Provinces of Kabylia Region in Algeria Compared to Other Meat Species: Results of an Online Survey
Melisa Lamri
Djamel Djenane
Mohammed Gagaoua
Meat Technology, 2022. - Књ. 63, Бр. 2, стр. 96–108
https://doi.org/10.18485/meattech.2022.63.2.3
Детаљније
4.
A Review of Hyperspectral Imaging in the Quality Evaluation of Meat, Fish, Poultry and Their Products
Charan Adithya S.
Meat Technology, 2022. - Књ. 63, Бр. 2, стр. 109–120
https://doi.org/10.18485/meattech.2022.63.2.4
Детаљније
5.
Common Pheasant as a Biomonitoring Tool for Environmental Cadmium Levels in Serbia
Nikola Borjan
Zoran Petrović
Stefan Simunović
Dragica Nikolić Perović
Brankica Lakićević
Danijela Vranić
Saša Janković
Meat Technology, 2022. - Књ. 63, Бр. 2, стр. 121–126
https://doi.org/10.18485/meattech.2022.63.2.5
Детаљније
6.
Comparison of Fatty Acid Content of Cows Milk Consuming Different Grass Diets
Nikola Ašanin
Dejana Trbović
Jelena Ćirić
Milan Ž. Baltić
Vesna Đorđević
Nenad Parunović
Snežana Bulajić
Meat Technology, 2022. - Књ. 63, Бр. 2, стр. 127–133
https://doi.org/10.18485/meattech.2022.63.2.6
Детаљније
7.
Are Egg Classes Enough, or Do We Need an Egg Quality Index?
Marija Mitrović
Igor Tomašević
Ilija Đekić
Meat Technology, 2022. - Књ. 63, Бр. 2, стр. 134–141
https://doi.org/10.18485/meattech.2022.63.2.7
Детаљније
