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Knj. 66 (2025), Br. 3

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Meat Technology, Knj. 63 (2022), Br. 1


1.
Food Production and Security in the Area of Serbia: Historical Background and Current Situation

Vesna Đorđević
Milorad Mirilović
Nenad Katanić
Jelena Janjić
Drago Nedić
Danijela Šarčević
Milan Ž. Baltić

Meat Technology, 2022. - Knj. 63, Br. 1, str. 1–10

https://doi.org/10.18485/meattech.2022.63.1.1Detaljnije
2.
Food Allergens — Food Safety Hazard

Jovanka Popov Raljić
Milica Aleksić
Vesna Janković

Meat Technology, 2022. - Knj. 63, Br. 1, str. 11–25

https://doi.org/10.18485/meattech.2022.63.1.2Detaljnije
3.
Evaluation of Chemical Analyses of Experimentally Prepared Fermented and Heat-Treated Sausages

Eser İnce
Mukaddes Merve Efil
Nesrin Özfiliz

Meat Technology, 2022. - Knj. 63, Br. 1, str. 26–32

https://doi.org/10.18485/meattech.2022.63.1.3Detaljnije
4.
Modelling and Optimization of the Quality Indices for the Production of Ingredient-Mix Based Dried Chicken Product (Chicken Kilishi)

Mayowa S. Sanusi
Musliu O. Sunmonu
Ahmed O. Abdulkareem
Abdulquadri Alaka

Meat Technology, 2022. - Knj. 63, Br. 1, str. 33–50

https://doi.org/10.18485/meattech.2022.63.1.4Detaljnije
5.
Influence of Phytobiotics in Feed on the Cost-Effectiveness of Broiler Production During Fattening

Jelena Janjić
Kristina Šević Savić
Radmila Marković
Dragan Šefer
Drago Nedić
Spomenka Đurić
Branislav Vejnović
Milorad Mirilović

Meat Technology, 2022. - Knj. 63, Br. 1, str. 51–58

https://doi.org/10.18485/meattech.2022.63.1.5Detaljnije
6.
Quality and Acceptance of Ready-To-Cook Dishes Prepared with Fillet and Belly Flap Area of Hybrid Sorubim

Angela Dulce Cavenaghi-Altemio
Dandrea Sakie Matsumori
Jéssica Lima de Menezes
Gustavo Graciano Fonseca

Meat Technology, 2022. - Knj. 63, Br. 1, str. 59–65

https://doi.org/10.18485/meattech.2022.63.1.6Detaljnije
7.
Assessment of Marketed Table Egg Quality Originating from Different Production Systems

Nikola Čobanović
Nadja Todorović
Marija Kovandžić
Ivan Vićić
Branko Suvajdžić
Nevena Grković
Nedjeljko Karabasil

Meat Technology, 2022. - Knj. 63, Br. 1, str. 66–76

https://doi.org/10.18485/meattech.2022.63.1.7Detaljnije