doi
Fil
/ 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. 65 (2024), Бр. 2
1.
Detection of Celery and Mustard Food Allergens in Foods of Animal Origin in Serbia for the Period 2021–2023
Vesna V. Janković
Branko Velebit
Radmila Mitrović
Brankica Lakićević
Lazar Milojević
Dunja Mišić
Slaven Grbić
Meat Technology, 2024. - Књ. 65, Бр. 2, стр. 81–86
https://doi.org/10.18485/meattech.2024.65.2.1
Детаљније
2.
Effect of Vacuum Packaging on Microbial and Sensory Quality Indicators of Cold-Smoked Freshwater Fish
Milan Milijašević
Vesna Đorđević
Aleksandra Nikolić
Vesna Janković
Jelena Babić Milijašević
Meat Technology, 2024. - Књ. 65, Бр. 2, стр. 87–92
https://doi.org/10.18485/meattech.2024.65.2.2
Детаљније
3.
Effect of Pomegranate (
Punica granatum
) Fruit Molasses as a Natural Marinade on the Microbiological Quality and Shelf Life of Refrigerated Chicken Fillet
Hanaa S. Bekeir
Ahmed Hamad
Nesreen Z. Eleiwa
Reham A. Amin
Meat Technology, 2024. - Књ. 65, Бр. 2, стр. 93–102
https://doi.org/10.18485/meattech.2024.65.2.3
Детаљније
4.
In vitro
Evaluation of
Hydrilla verticillata
Extract as a Natural Preservative for Chicken Meat
Pandi Prabha Srinivasan
Karthik Chinnappa
Kumudha Srinivasan
Chandhini Suresh
Caroline Dharmaraj Glory Bai
Meat Technology, 2024. - Књ. 65, Бр. 2, стр. 103–112
https://doi.org/10.18485/meattech.2024.65.2.4
Детаљније
5.
Biofilm Production and Acetic Acid Sensitivity of
Staphylococcus aureus
and
Escherichia coli
Isolated from Poultry Slaughterhouse Environment, Broiler Carcasses and Offal in Algeria
Saïd Derbal
Mourad Hanfer
Meat Technology, 2024. - Књ. 65, Бр. 2, стр. 113–129
https://doi.org/10.18485/meattech.2024.65.2.5
Детаљније
6.
Evaluation of Food Additive Analyses Based on Five Years of Food Safety and Quality Controls
Radivoj Petronijević
Srđan Stefanović
Čaba Silađi
Aleksandar Bajčić
Jelena Ćirić
Danijela Vranić
Danka Spirić
Meat Technology, 2024. - Књ. 65, Бр. 2, стр. 130–138
https://doi.org/10.18485/meattech.2024.65.2.6
Детаљније
7.
Assessment of Carcass Contamination in a Slaughterhouse in the Governorate of Blida, Algeria
Djamila Baazize-Ammi
Nadia Hezil
Karima Benamirouche-Harbi
Ismail Gharbi
Seddik Kebbal
Amina Samia Dechicha
Djamel Guetarni
Meat Technology, 2024. - Књ. 65, Бр. 2, стр. 139–145
https://doi.org/10.18485/meattech.2024.65.2.7
Детаљније
8.
On-Farm Welfare Conditions of Dairy Donkeys: A Case Study in Northern Serbia
Marija Kovandžić
Štefan Pintarič
Jasna Đorđević
Tijana Ledina
Radoslava Savić Radovanović
Nikola Čobanović
Meat Technology, 2024. - Књ. 65, Бр. 2, стр. 146–153
https://doi.org/10.18485/meattech.2024.65.2.8
Детаљније
