Works matching IS 24664812 AND DT 2019 AND VI 60 AND IP 2
Results: 9
MORE THAN 150 MEAT SAFETY EXPERTS ACROSS EU TOGETHER TO IMPROVE MEAT INSPECTION.
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- Meat Technology, 2019, v. 60, n. 2, p. 143
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Food waste management -- reducing and managing food waste in hospitality.
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- Meat Technology, 2019, v. 60, n. 2, p. 134, doi. 10.18485/meattech.2019.60.2.8
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Consumer attitude and quality assessment of cooked sausages in Serbia.
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- Meat Technology, 2019, v. 60, n. 2, p. 128, doi. 10.18485/meattech.2019.60.2.7
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Element contents in muscle tissue of Prussian carp from different lakes in an urban area.
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- Meat Technology, 2019, v. 60, n. 2, p. 121, doi. 10.18485/meattech.2019.60.2.6
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Biological hazards in the pork chain continuum: Risk mitigation strategy.
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- Meat Technology, 2019, v. 60, n. 2, p. 106, doi. 10.18485/meattech.2019.60.2.5
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Optimization of liver pate sterilization from the aspect of preserving nutritional value and ensuring food safety.
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- Meat Technology, 2019, v. 60, n. 2, p. 97, doi. 10.18485/meattech.2019.60.2.4
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Quality and labelling of meat preparations on the Serbian market according to the new regulations.
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- Meat Technology, 2019, v. 60, n. 2, p. 91, doi. 10.18485/meattech.2019.60.2.3
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Evaluation of sensory and chemical parameters of fermented sausages.
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- Meat Technology, 2019, v. 60, n. 2, p. 84, doi. 10.18485/meattech.2019.60.2.2
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Determining mandatory nutritional parameters for Iberian meat products using a new method based on near infra-red reflectance spectroscopy and data mining.
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- Meat Technology, 2019, v. 60, n. 2, p. 73, doi. 10.18485/meattech.2019.60.2.1
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- Article