Found: 8
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Cook slow, eat fine -- consumer attitudes on food quality in new gastronomic trends.
- Published in:
- Meat Technology, 2021, v. 62, n. 1, p. 77, doi. 10.18485/meattech.2021.62.1.8
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- Article
The importance of traditional food quality -- the viewpoint of the tourism.
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- Meat Technology, 2021, v. 62, n. 1, p. 69, doi. 10.18485/meattech.2021.62.1.7
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- Article
The capacities of laboratories in Serbia for testing meat quality and safety.
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- Meat Technology, 2021, v. 62, n. 1, p. 57, doi. 10.18485/meattech.2021.62.1.6
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- Article
Towards delineating butchers' knowledge base, challenges encountered, and enhancement prospects of meat inspection processes: A cattle slaughterhouse case analysis.
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- Meat Technology, 2021, v. 62, n. 1, p. 41, doi. 10.18485/meattech.2021.62.1.5
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- Article
Dietary salt/sodium intake through consumption of animal origin foodstuffs available on the Serbian market.
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- Meat Technology, 2021, v. 62, n. 1, p. 33, doi. 10.18485/meattech.2021.62.1.4
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- Article
Estimation of fat content in fermented sausages by means of Computer Vision System (CVS).
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- Meat Technology, 2021, v. 62, n. 1, p. 27, doi. 10.18485/meattech.2021.62.1.3
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- Article
Rheological, sensorial, and textural properties of ingredient-mix based dried beef product (Kilishi).
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- Meat Technology, 2021, v. 62, n. 1, p. 14, doi. 10.18485/meattech.2021.62.1.2
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- Article
Meat quality parameters of wild boar and commercial pig breeds.
- Published in:
- Meat Technology, 2021, v. 62, n. 1, p. 1, doi. 10.18485/meattech.2021.62.1.1
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- Article