Meat in traditional Serbian cuisine.
- Published in:
- Meat Technology, 2018, v. 59, n. 1, p. 54, doi. 10.18485/meattech.2018.59.1.7
- By:
- Publication type:
- Article
Works matching IS 24664812 AND DT 2018 AND VI 59 AND IP 1
Results: 8
1
2
Characterisation of Bosnia and Herzegovina honeys according to their physico-chemical properties during 2016-2017.
- Published in:
- Meat Technology, 2018, v. 59, n. 1, p. 46, doi. 10.18485/meattech.2018.59.1.6
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- Publication type:
- Article
3
Being a vegetarian: health benefits and hazards.
- Published in:
- Meat Technology, 2018, v. 59, n. 1, p. 63, doi. 10.18485/meattech.2018.59.1.8
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- Publication type:
- Article
4
The safety and quality of sous vide food.
- Published in:
- Meat Technology, 2018, v. 59, n. 1, p. 38, doi. 10.18485/meattech.2018.59.1.5
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- Publication type:
- Article
5
Evaluation of the diet supplementation strategy on the flesh quality and fatty acid profiles in common carp (Cyprinus carpio L).
- Published in:
- Meat Technology, 2018, v. 59, n. 1, p. 28, doi. 10.18485/meattech.2018.59.1.4
- By:
- Publication type:
- Article
6
Analysis of beef meat quality in a slaughterhouse in Raska district.
- Published in:
- Meat Technology, 2018, v. 59, n. 1, p. 23, doi. 10.18485/meattech.2018.59.1.3
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- Publication type:
- Article
7
Evaluation of pig welfare in lairage and process hygiene in a single abattoir.
- Published in:
- Meat Technology, 2018, v. 59, n. 1, p. 8, doi. 10.18485/meattech.2018.59.1.2
- By:
- Publication type:
- Article
8
A hygiene report regarding slaughter process of pig and cattle carcasses for 2017 in Serbia.
- Published in:
- Meat Technology, 2018, v. 59, n. 1, p. 1, doi. 10.18485/meattech.2018.59.1.1
- By:
- Publication type:
- Article