Works matching IS 24664812 AND DT 2018 AND VI 59 AND IP 2
Results: 8
Measuring Competitiveness in the Meat Industry Market: Are There Any Oligopolies in Serbia.
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- Meat Technology, 2018, v. 59, n. 2, p. 127, doi. 10.18485/meattech.2018.59.2.8
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- Article
Selected physico-chemical properties of Serbian dry fermented sausages in different meat industries.
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- Meat Technology, 2018, v. 59, n. 2, p. 120, doi. 10.18485/meattech.2018.59.2.7
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- Article
Partial replacement of sodium chloride with potassium chloride or ammonium chloride in a prepared meal - cooked peas with pork burger.
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- Meat Technology, 2018, v. 59, n. 2, p. 114, doi. 10.18485/meattech.2018.59.2.6
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- Article
Reducing sodium chloride content by partial replacement with potassium chloride or ammonium chloride in pork stew.
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- Meat Technology, 2018, v. 59, n. 2, p. 110, doi. 10.18485/meattech.2018.59.2.5
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- Article
Evaluation of the content and safety of nitriteutilisation in meat products in Serbia in the period 2016-2018.
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- Meat Technology, 2018, v. 59, n. 2, p. 102, doi. 10.18485/meattech.2018.59.2.4
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- Article
Effects of different hydrocolloids on the texture profile of chicken meat emulsions.
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- Meat Technology, 2018, v. 59, n. 2, p. 91, doi. 10.18485/meattech.2018.59.2.3
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- Article
Effect of incorporating blackthorn fruit (Prunus spinosa L.) extract in natural casing on quality of Kranjska sausage.
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- Meat Technology, 2018, v. 59, n. 2, p. 80, doi. 10.18485/meattech.2018.59.2.2
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- Article
Concentration of arsenic and heavy metals in snail tissues.
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- Meat Technology, 2018, v. 59, n. 2, p. 75, doi. 10.18485/meattech.2018.59.2.1
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- Article