Works matching IS 24664812 AND DT 2023 AND VI 64 AND IP 2
Results: 99
Tackling African swine fever and highly pathogenic animal diseases for sustainable meat production and food security.
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- Meat Technology, 2023, v. 64, n. 2, p. 513, doi. 10.18485/meattech.2023.64.2.99
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Microbial biofilms in a meat processing environment.
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- Meat Technology, 2023, v. 64, n. 2, p. 508, doi. 10.18485/meattech.2023.64.2.98
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Magnesium content in chicken meat -- share in food intake.
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- Meat Technology, 2023, v. 64, n. 2, p. 505, doi. 10.18485/meattech.2023.64.2.97
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Prevention of mycotoxins' effects -- from field to table.
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- Meat Technology, 2023, v. 64, n. 2, p. 470, doi. 10.18485/meattech.2023.64.2.90
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Phosphate additives in meat products: analytical determination and interpretation of results.
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- Meat Technology, 2023, v. 64, n. 2, p. 465, doi. 10.18485/meattech.2023.64.2.89
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- Article
Microbiological status of minced meat at retail in Belgrade district.
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- Meat Technology, 2023, v. 64, n. 2, p. 460, doi. 10.18485/meattech.2023.64.2.88
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- Article
Examination of the volume of meat production and the value of meat imports to Serbia from 2012 to 2021.
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- Meat Technology, 2023, v. 64, n. 2, p. 500, doi. 10.18485/meattech.2023.64.2.96
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Consumer attitudes and preferences toward traditional meat products in the autonomous province of Vojvodina.
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- Meat Technology, 2023, v. 64, n. 2, p. 480, doi. 10.18485/meattech.2023.64.2.92
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Performance evaluation of the ISO 18363-4:2021 method for quantitative determination of chloropropanediols and glycidol in fats and oils by GC-MS/MS.
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- Meat Technology, 2023, v. 64, n. 2, p. 475, doi. 10.18485/meattech.2023.64.2.91
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Flexibility and amendments of the Codex Alimentarius aimed towards small food business entities.
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- Meat Technology, 2023, v. 64, n. 2, p. 495, doi. 10.18485/meattech.2023.64.2.95
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- Article
Effects of different cooking methods of pork and beef on textural properties and sensory quality.
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- Meat Technology, 2023, v. 64, n. 2, p. 489, doi. 10.18485/meattech.2023.64.2.94
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- Article
Indexing of fatty acids in raw turkey meat and products for their characterization in a healthy diet.
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- Meat Technology, 2023, v. 64, n. 2, p. 485, doi. 10.18485/meattech.2023.64.2.93
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Ensuring the safety of cooked and smoked sausages of a narrower diameter, in a cellulose casing, by heat treatment.
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- Meat Technology, 2023, v. 64, n. 2, p. 453, doi. 10.18485/meattech.2023.64.2.87
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Validation of LC-MS/MS for food colors in foodstuffs and household products.
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- Meat Technology, 2023, v. 64, n. 2, p. 449, doi. 10.18485/meattech.2023.64.2.86
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- Article
Physicochemical and sensory properties of pork liver pâté formulated with sunflower oleogel as fat substituent.
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- Meat Technology, 2023, v. 64, n. 2, p. 416, doi. 10.18485/meattech.2023.64.2.80
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Sensory and chemical characteristics of dry fermented sausages.
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- Meat Technology, 2023, v. 64, n. 2, p. 412, doi. 10.18485/meattech.2023.64.2.79
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- Article
On-farm killing as a method to minimize pre-slaughter stress: a qualitative analysis from Switzerland.
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- Meat Technology, 2023, v. 64, n. 2, p. 432, doi. 10.18485/meattech.2023.64.2.83
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- Article
Reduction of eggshell microbial load of table eggs by ultra-violet treatment.
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- Meat Technology, 2023, v. 64, n. 2, p. 397, doi. 10.18485/meattech.2023.64.2.76
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- Article
Protein oxidation in meat products: exploring the role of natural antioxidants in preservation and quality enhancement.
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- Meat Technology, 2023, v. 64, n. 2, p. 427, doi. 10.18485/meattech.2023.64.2.82
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- Article
Mitigating the allergenicity of lupin seeds through germination to enhance food safety.
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- Meat Technology, 2023, v. 64, n. 2, p. 443, doi. 10.18485/meattech.2023.64.2.85
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Effects of replacing chicken meat with chicken liver on some quality characteristics of model system chicken meat emulsions.
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- Meat Technology, 2023, v. 64, n. 2, p. 438, doi. 10.18485/meattech.2023.64.2.84
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The effect of Swiss chard powder and starter cultures on color development and stability in dry cured pork loin.
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- Meat Technology, 2023, v. 64, n. 2, p. 407, doi. 10.18485/meattech.2023.64.2.78
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Proteomics as an emerging tool in equine meat research: an overview.
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- Meat Technology, 2023, v. 64, n. 2, p. 401, doi. 10.18485/meattech.2023.64.2.77
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Influence of feed for horse nutrition on the chemical parameters and fatty acid composition of mare's milk.
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- Meat Technology, 2023, v. 64, n. 2, p. 422, doi. 10.18485/meattech.2023.64.2.81
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Fermented dry Sremska sausages made of pork meat from various breeds -- chemical content and sensory properties.
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- Meat Technology, 2023, v. 64, n. 2, p. 392, doi. 10.18485/meattech.2023.64.2.75
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Nutritional strategies to reduce ammonia and carbon dioxide production in intensive livestock production.
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- Meat Technology, 2023, v. 64, n. 2, p. 387, doi. 10.18485/meattech.2023.64.2.74
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- Article
Effect of chokeberry (Aronia melanocarpa) extract on the sensory properties of raw cooked meat products (frankfurters).
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- Meat Technology, 2023, v. 64, n. 2, p. 382, doi. 10.18485/meattech.2023.64.2.73
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Innovative coating approach: vacuum impregnation with chia mucilage and sage infusion for turkey fillets.
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- Meat Technology, 2023, v. 64, n. 2, p. 354, doi. 10.18485/meattech.2023.64.2.67
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The effect of sample temperature on sensory quality of caseless sausages -- cevap.
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- Meat Technology, 2023, v. 64, n. 2, p. 372, doi. 10.18485/meattech.2023.64.2.71
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Sodium chloride replacement with other chloride salts in chicken burgers.
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- Meat Technology, 2023, v. 64, n. 2, p. 369, doi. 10.18485/meattech.2023.64.2.70
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Bioactive compounds in honey: a literature overview.
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- Meat Technology, 2023, v. 64, n. 2, p. 365, doi. 10.18485/meattech.2023.64.2.69
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The presence of nitrites and nitrates in various type of meat semi-products intended for grilling from the Serbian market.
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- Meat Technology, 2023, v. 64, n. 2, p. 334, doi. 10.18485/meattech.2023.64.2.63
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Distribution of pyrethroids and piperonyl butoxide in foods and feeds analysed with GC-MS/MS in 2022-2023.
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- Meat Technology, 2023, v. 64, n. 2, p. 377, doi. 10.18485/meattech.2023.64.2.72
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- Article
Changes of sensory attributes of carp steaks (Cyprinus carpio) packaged in vacuum and modified atmosphere.
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- Meat Technology, 2023, v. 64, n. 2, p. 350, doi. 10.18485/meattech.2023.64.2.66
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Investigating the influence of rosehip tea marination on lipid oxidation in turkey breast meat.
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- Meat Technology, 2023, v. 64, n. 2, p. 344, doi. 10.18485/meattech.2023.64.2.65
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Prevalence and main factors for Salmonella spreading in wild boars -- a risk for food safety.
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- Meat Technology, 2023, v. 64, n. 2, p. 339, doi. 10.18485/meattech.2023.64.2.64
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Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life.
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- Meat Technology, 2023, v. 64, n. 2, p. 360, doi. 10.18485/meattech.2023.64.2.68
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Investigation of the volume of fish production and catch in Serbia from 2012 to 2021.
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- Meat Technology, 2023, v. 64, n. 2, p. 329, doi. 10.18485/meattech.2023.64.2.62
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- Article
Evaluation of the quality of minced meat and minced formed meat on the market of the Republic of Srpska.
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- Meat Technology, 2023, v. 64, n. 2, p. 323, doi. 10.18485/meattech.2023.64.2.61
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- Article
Principal component analysis and cluster analysis for fatty acid assessment of backfat in three pig breeds.
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- Meat Technology, 2023, v. 64, n. 2, p. 317, doi. 10.18485/meattech.2023.64.2.60
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- Article
Fennel (Foeniculum vulgare) extracts as potential antioxidants in beef burgers.
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- Meat Technology, 2023, v. 64, n. 2, p. 289, doi. 10.18485/meattech.2023.64.2.54
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- Article
Evaluation of content and ratio of calcium and phosphorus in commercially available pet food for dogs and cats.
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- Meat Technology, 2023, v. 64, n. 2, p. 307, doi. 10.18485/meattech.2023.64.2.58
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- Article
Dietary fibre and carbohydrates in frozen vegetables.
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- Meat Technology, 2023, v. 64, n. 2, p. 303, doi. 10.18485/meattech.2023.64.2.57
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Evaluation of sensory characteristics of common carp reared in purified wastewater from a slaughterhouse.
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- Meat Technology, 2023, v. 64, n. 2, p. 298, doi. 10.18485/meattech.2023.64.2.56
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Food loss and waste: a global problem.
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- Meat Technology, 2023, v. 64, n. 2, p. 293, doi. 10.18485/meattech.2023.64.2.55
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- Article
Polycyclic aromatic hydrocarbons in dry fermented sausages from the Serbian market.
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- Meat Technology, 2023, v. 64, n. 2, p. 312, doi. 10.18485/meattech.2023.64.2.59
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Detection of milk fat in dairy products -- an alternative approach.
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- Meat Technology, 2023, v. 64, n. 2, p. 285, doi. 10.18485/meattech.2023.64.2.53
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- Article
The influence of different gas mixtures on the shelf life of fresh beef.
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- Meat Technology, 2023, v. 64, n. 2, p. 281, doi. 10.18485/meattech.2023.64.2.52
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- Article
Reduction of salt content in meat products.
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- Meat Technology, 2023, v. 64, n. 2, p. 277, doi. 10.18485/meattech.2023.64.2.51
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- Article
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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- Article