Original scientific paper

• Concentration of arsenic and heavy metals in snail tissues

  Hava Mahmutovic, Radmila Markovic, Jelena Janjic, Natasa Glamoclija, Branislav Baltic, Nenad Katanic, Jelena Ciric

  75-79

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• Effect of incorporating blackthorn fruit (Prinus spinosa L.) extract in natural casing on quality of Kranjska sausage

  Snjezana Mandic, Danica Savanovic, Ana Velmir, Vesna Kalaba, Jovo Savanovic, Vanja Jokanovic

  80-90

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• Effects of different hydrocolloids on the texture profile of chicken meat emulsions

  Tomaz Polak, Mateja Lusnic-Polak, Igor Lojevec, Lea Demsar

  91-101

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• Evaluation of the content and safety of nitrite utilisation in meat products in Serbia in the period 2016-2018

  Aleksandar Bajcic, Radivoj Petronijevic, Nenad Katanic, Dejana Trbovic, Nikola Betic, Aleksandra Nikolic, Lazar Milojevic

  102-109

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• Reducing sodium chloride content by partial replacement with potassium chloride or ammonium chloride in pork stew

  Branka Borovic, Slobodan Lilic, Danijela Vranic, Jelena Babic Milijasevic, Brankica Lakicevic, Branko Velebit, Aleksandra Nikolic

  110-113

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• Partial replacement of sodium chloride with potassium chloride or ammonium chloride in a prepared meal - cooked peas with pork burger

  Mladen Raseta, Ivana Brankovic Lazic, Slobodan Lilic, Nenad Katanic, Nenad Parunovic, Vladimir Koricanac, Jelena Jovanovic

  114-119

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• Selected physico-chemical properties of Serbian dry fermented sausages in different meat industries

  Miroslav Ducic, Danijela Vranic, Milan Baltic

  120-126

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• Measuring competitiveness in the meat industry market: are there any oligopolies in Serbia?

  Vladimir Mitic, Natasa Kilibarda, Ivana Brdar, Marija Kostic, Danijela Sarcevic, Nedjeljko Karabasil, Vule Mizdrakovic

  127-136

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