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Abstracting and Indexing |
Meat Technology is scientific journal that publishes results of basic and applied research in the field of biotechnical sciences i.e. the following subcategories: veterinary sciences, food engineering and biotecnology since 1960. Journal Meat Technology is abstracted in FSTA (Food Science and Technology Abstract). Full text is available in CABI Database, DOAJ, EBSCO publishing, AGRIS Database. Meat Technology is published two times per a year. Founder and publisher is Institute of Meat Hygiene and Technology. Meat Technology is an open access journal. All articles can be downloaded free and used in accordance with Cretaive Commons Attribution 4.0 International (CC BY 4.0) There is no publication fee for electronic version of journal. Also, there is no submission fee. The Ministry of Science and Technological Development of the Republic of Serbia (no. 413-00-00461/2000-01) has defined this publication as of special scientific interest. |
Categorization Categorization of the journal Meat technologyaccording to Ministry of Education, Science and Technological Development RS in area of Biotechnology and Agriculture Science |
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| Order journal Annual subscription rate for aboard is 100 euro Annual subscription for the Republic of Serbia ids 5000,00 RSD Order should be via mail: danijela.sarcevic@inmes.rs meat.technology@inmes.rs |
Related links: kobson.nb.rs repozitoriju.nb.rs sciencedirect.com/research-recommendations researchacademy.elsevier.com |
According to the Categorization of the scietific journals in year 2019, issued by Ministry of education, science and technological development, Meat Technology is categorized as National journal of international importance M24.
Read more about Meat Technology - Nacional journal of international importance M24 for the year 2019
A word from the editor-in-chief,
Meat Technology is in the group of journals in the field of biotechnological sciences and is ranked 6th of 36 in the Republic of Serbia according to the categorization of the Ministry of Education, Science and Technological Development. The long tradition of publishing of the journal, which turns 60 this year, speaks of the importance of cooperation between the publisher - the Institute of Hygiene and Meat Technology and researchers in the field of meat science, as well as the meat industry. In the hope that we will continue to provide quality scientific papers, both from our country and the region and around the world, we thank all the authors, reviewers and the editorial board of the journal, which for the third year is ranked in the category of National journal of international importance (M24).
PhD Vesna Đorđević, spec.
Principal research fellow
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