Vol 63 No 1 (2022): Meat Technology | Scientific journal "Meat Technology"

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Published: 2022-07-05

Original scientific paper

Evaluation of Chemical Analyses of Experimentally Prepared Fermented and Heat-Treated Sausages

Eser İnce, Mukaddes Merve Efil, Nesrin Özfiliz

26-32
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Modelling and optimization of the quality indices for the production of ingredient-mix based dried chicken product (Chicken Kilishi) Production of ingredient-mix based dried chicken product

Mayowa Saheed Sanusi, Musliu Sunmonu, Ahmed Abdulkareem, Abdulquadri Alaka

33-50
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Influence of phytobiotics in feed on the cost-effectiveness of broiler production during fattening

Jelena Janjić, Kristina Šević-Savić, Radmila Marković, Dragan Šefer, Drago Nedić, Spomenka Đurić, Branislav Vejnović, Milorad Mirilović

51-58
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Quality and acceptance of ready-to-cook dishes prepared with fillet and belly flap area of hybrid sorubim

Gustavo Graciano Fonseca, Angela Dulce Cavenaghi-Altemio, Dandrea Sakie Matsumori, Jéssica Lima de Menezes

59-65
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Assesment of marketed table egg quality originating from different production system

Nikola Čobanović, Nadja Todorović, Marija Kovandžić, Ivan Vićić, Branko Suvajdžić, Nevena Grković, Nedjeljko Karabasil

66-76
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Review paper

Food production and security in the area of Serbia: historical background and current situation

Vesna Đorđević, Milorad Mirilović, Nenad Katanić, Jelena Janjić, Drago Nedić, Danijela Šarčević, Milan Ž. Baltić

1-10
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Food allergens — food safety hazard

Jovanka Popov-Raljić, Milica Aleksić, Vesna Janković

11-25
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