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What is meat in Serbia?
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- Meat Technology, 2023, v. 64, n. 2, p. 1, doi. 10.18485/meattech.2023.64.2.1
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Characteristics of traditional guaranteed meat specialties in Slovakia.
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- Meat Technology, 2023, v. 64, n. 2, p. 12, doi. 10.18485/meattech.2023.64.2.2
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Odors change visual attention. A case study with stawberry odor and differently flavoured yoghurts.
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- Meat Technology, 2023, v. 64, n. 2, p. 17, doi. 10.18485/meattech.2023.64.2.3
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Use of whole genome sequencing as routine typing method -- improvements in the investigation of foodborne outbreaks of Listeria monocytogenes.
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- Meat Technology, 2023, v. 64, n. 2, p. 25, doi. 10.18485/meattech.2023.64.2.4
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Nutritional and feeding strategies for controlling breast muscle myopathy occurrence in broiler chickens: a survey of the published literature.
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- Meat Technology, 2023, v. 64, n. 2, p. 30, doi. 10.18485/meattech.2023.64.2.5
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Overview of microplastics in the meat: occurrence, detection methods and health effects.
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- Meat Technology, 2023, v. 64, n. 2, p. 36, doi. 10.18485/meattech.2023.64.2.6
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(Mis)understandings in research methodology and chemometrics in meat science.
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- Meat Technology, 2023, v. 64, n. 2, p. 42, doi. 10.18485/meattech.2023.64.2.7
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Is food oral processing a new meat quality dimension?
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- Meat Technology, 2023, v. 64, n. 2, p. 48, doi. 10.18485/meattech.2023.64.2.8
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Nutritional quality of selected Croatian traditional dry-fermented sausages.
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- Meat Technology, 2023, v. 64, n. 2, p. 52, doi. 10.18485/meattech.2023.64.2.9
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Essential oils as emerging ingredients in processing of minced meat products.
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- Meat Technology, 2023, v. 64, n. 2, p. 58, doi. 10.18485/meattech.2023.64.2.10
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Effect of commercial starter culture on physicochemical properties and biogenic amine formation in traditional dry-fermented beef sausage.
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- Meat Technology, 2023, v. 64, n. 2, p. 63, doi. 10.18485/meattech.2023.64.2.11
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Polycyclic aromatic hydrocarbons (PAHs) in Visočka pečenica, a traditional dry-cured meat product from Bosnia and Herzegovina.
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- Meat Technology, 2023, v. 64, n. 2, p. 69, doi. 10.18485/meattech.2023.64.2.12
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Wooden breast, white striping and spaghetti meat: chemical composition, technological quality, microbiological profile and sensory attributes of broiler breasts.
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- Meat Technology, 2023, v. 64, n. 2, p. 75, doi. 10.18485/meattech.2023.64.2.13
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Toxoplasma gondii infection in pigs in Serbia.
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- Meat Technology, 2023, v. 64, n. 2, p. 82, doi. 10.18485/meattech.2023.64.2.14
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Detection of pathogenic Yersinia enterocolitica strains in pre-packed fresh pork minced meat -- preliminary data.
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- Meat Technology, 2023, v. 64, n. 2, p. 89, doi. 10.18485/meattech.2023.64.2.15
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Enhanced biosecurity measures may contribute to the reduction of Campylobacter incidence in slaughterhouses.
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- Meat Technology, 2023, v. 64, n. 2, p. 93, doi. 10.18485/meattech.2023.64.2.16
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Challenges in agri-food chain: biosensors in the meat production system.
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- Meat Technology, 2023, v. 64, n. 2, p. 101, doi. 10.18485/meattech.2023.64.2.17
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Changes in bacterial status and aw values during the maturation of fermented sausages.
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- Meat Technology, 2023, v. 64, n. 2, p. 106, doi. 10.18485/meattech.2023.64.2.18
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Major allergens -- the big nine.
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- Meat Technology, 2023, v. 64, n. 2, p. 111, doi. 10.18485/meattech.2023.64.2.19
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Agricultural waste: a source of bioactive compounds for potential application in meat products.
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- Meat Technology, 2023, v. 64, n. 2, p. 116, doi. 10.18485/meattech.2023.64.2.20
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Zoonotic potential of Eustrongylides spp. in freshwater fish meat.
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- Meat Technology, 2023, v. 64, n. 2, p. 122, doi. 10.18485/meattech.2023.64.2.21
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Toxoplasma gondii -- control measures for reducing risks in the pork production chain.
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- Meat Technology, 2023, v. 64, n. 2, p. 129, doi. 10.18485/meattech.2023.64.2.22
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Sustainable meat production.
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- Meat Technology, 2023, v. 64, n. 2, p. 133, doi. 10.18485/meattech.2023.64.2.23
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Viruses in shellfish -- food safety risks.
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- Meat Technology, 2023, v. 64, n. 2, p. 136, doi. 10.18485/meattech.2023.64.2.24
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Perspectives in fat replacement in sausages.
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- Meat Technology, 2023, v. 64, n. 2, p. 140, doi. 10.18485/meattech.2023.64.2.25
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Acute phase proteins as biomarkers of pre-slaughter stress in pigs.
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- Meat Technology, 2023, v. 64, n. 2, p. 145, doi. 10.18485/meattech.2023.64.2.26
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Non-thermal technologies for milk and dairy processing.
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- Meat Technology, 2023, v. 64, n. 2, p. 149, doi. 10.18485/meattech.2023.64.2.27
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Levels and accumulation of selected heavy metals in the One Health approach.
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- Meat Technology, 2023, v. 64, n. 2, p. 155, doi. 10.18485/meattech.2023.64.2.28
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Horse carcass and meat quality -- current knowledge and research gaps.
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- Meat Technology, 2023, v. 64, n. 2, p. 160, doi. 10.18485/meattech.2023.64.2.29
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Production and trade of milk and dairy products in Serbia.
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- Meat Technology, 2023, v. 64, n. 2, p. 166, doi. 10.18485/meattech.2023.64.2.30
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The nutritional profile and technological properties of rabbit meat.
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- Meat Technology, 2023, v. 64, n. 2, p. 171, doi. 10.18485/meattech.2023.64.2.31
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Meat matters: tackling food loss and waste in the meat sector.
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- Meat Technology, 2023, v. 64, n. 2, p. 177, doi. 10.18485/meattech.2023.64.2.32
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Composition and diversity of microbial communities of industrial environment objects.
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- Meat Technology, 2023, v. 64, n. 2, p. 183, doi. 10.18485/meattech.2023.64.2.33
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Nutritional approaches to enhance fatty acid composition of beef: a review.
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- Meat Technology, 2023, v. 64, n. 2, p. 189, doi. 10.18485/meattech.2023.64.2.34
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Anticoagulant rodenticides in game meat: a risk to human health.
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- Meat Technology, 2023, v. 64, n. 2, p. 194, doi. 10.18485/meattech.2023.64.2.35
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Reviewing the current situation and opinions of the hepatitis E virus among natural reservoirs and through the food chain.
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- Meat Technology, 2023, v. 64, n. 2, p. 199, doi. 10.18485/meattech.2023.64.2.36
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Meat products and functional food.
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- Meat Technology, 2023, v. 64, n. 2, p. 206, doi. 10.18485/meattech.2023.64.2.37
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Sensory quality, oxidative stability, textural and fatty acid profile of nitrite-reduced kulen fermented sausage during ripening.
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- Meat Technology, 2023, v. 64, n. 2, p. 212, doi. 10.18485/meattech.2023.64.2.38
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Enrichment of table eggs with selenium through designed feed for laying hens.
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- Meat Technology, 2023, v. 64, n. 2, p. 218, doi. 10.18485/meattech.2023.64.2.39
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Live yeast cells in nutrition of monogastric animals.
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- Meat Technology, 2023, v. 64, n. 2, p. 222, doi. 10.18485/meattech.2023.64.2.40
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Effects of spent mushroom substrate on growth performance and meat characteristics of animals.
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- Meat Technology, 2023, v. 64, n. 2, p. 227, doi. 10.18485/meattech.2023.64.2.41
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Entomophagy -- a novel option in animal and human nutrition.
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- Meat Technology, 2023, v. 64, n. 2, p. 231, doi. 10.18485/meattech.2023.64.2.42
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Yersinia enterocolitica and control measures for reducing risks in the pork production chain.
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- Meat Technology, 2023, v. 64, n. 2, p. 237, doi. 10.18485/meattech.2023.64.2.43
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The One Health concept: a comprehensive approach to the function of a sustainable food system.
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- Meat Technology, 2023, v. 64, n. 2, p. 242, doi. 10.18485/meattech.2023.64.2.44
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Porosity and discontinuity of food can protective coatings -- simple chemical tests and serious consideration.
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- Meat Technology, 2023, v. 64, n. 2, p. 248, doi. 10.18485/meattech.2023.64.2.45
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Whole genome sequencing as the ultimate genomic subtyping tool for the identification and control of Listeria monocytogenes in the RTE food chain.
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- Meat Technology, 2023, v. 64, n. 2, p. 252, doi. 10.18485/meattech.2023.64.2.46
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Development of functional meat cutlets with improved nutritional value and antioxidant properties to correct the diet of patients with cardiovascular disease.
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- Meat Technology, 2023, v. 64, n. 2, p. 256, doi. 10.18485/meattech.2023.64.2.47
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Monitoring of sulfites in kebabs and grilled meat.
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- Meat Technology, 2023, v. 64, n. 2, p. 263, doi. 10.18485/meattech.2023.64.2.48
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Qualimetric assessment as a tool of the quality and safety management system of meat products with undeclared components.
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- Meat Technology, 2023, v. 64, n. 2, p. 267, doi. 10.18485/meattech.2023.64.2.49
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Honeybee pollen as a bioindicator of contamination: an overview.
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- Meat Technology, 2023, v. 64, n. 2, p. 273, doi. 10.18485/meattech.2023.64.2.50
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