Vol 62 No 2 (2021): Meat Technology 62/2 2021 | Scientific journal "Meat Technology"

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Published: 2021-12-16

Full Issue

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Original scientific paper

Histological and histochemical analysis of dry fermented sausage of kulen composition

Vladimir Gajdov, Anita Radovanović, Tijana Lužajić-Božinovski, Danica Marković, Silvana Stajković, Ivan Milošević

104-112
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Chemical and sensory properties of household and industrially produced Bosnian sudzuk

Suzana Jahić, Sebila Rekanović

121-129
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Investigation of the physico-chemical and microstructure changes of beef meat during frozen storage at −23°C

Saliha Lakehal, Omar Bennoune, Ammar Ayachi

121-129
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Development and characterization of low fat cooked yacare (Caiman yacare) meat sausages

Angela Dulce Cavenaghi Altemio, Kevylin dos Santos Pais, Monique Mendes dos Santos, Gustavo Graciano Fonseca

130-139
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Serbian external quality assessment for Trichinella detection in meat in 2021 compared to 2017

Saša Vasilev, Ivana Mitić, Natasa Ilić, Ljiljana Sofronić-Milosavljević

140-147
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Quantitative deposition of nutrients in dorsal muscle, adipose tissue and liver in common carp (Cyprinus carpio L.) in a semi-intensive farming system

Dejana Trbović, Ivana Živić, Marko Stanković, Vesna Đorđević, Radivoj Petronijević, Zoran Marković

148-153
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Plenary paper

How to increase your chances of publishing

David L. Hopkins

91-95
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Digital solutions for healthy eating

Marina A. Nikitina, Irina M. Chernukha, Andrej B. Lisitsyn

96-103
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