Vol 64 No 3 (2023): Meat Technology | Scientific journal "Meat Technology"

Skip to main content Skip to main navigation menu Skip to site footer

Published: 2023-12-28

Full Issue

pdf

Original scientific paper

Evaluation of 3D laser imaging as a method for determination of different geometrical parameters of fermented sausages

Stefan Simunović, Sara Simunović, Jelena Babić-Milijašević, Čaba Siladji, Saša Janković, Ilija Đekić, Igor Tomašević

73-79
- pdf

Review paper

Poultry meat quality preservation by plant extracts: an overview

Ines Feknous, Djamal Ait Saada, Cerine Yasmine Boulahlib, Laura Alessandroni, Sendous Wadjila Souidi, Ouiza Ait Chabane, Mohammed Gagaoua

80-101
- pdf
Protein sources in human and animal diet

Marija Starčević, Nataša Glamočlija, Jelena Janjić, Branislav Baltić, Snežana Bulajić, Radmila Marković, Milan Ž. Baltić

102-111
- pdf
Different approaches in reformulation of dry fermented sausages

Stefan Simunović, Tamara Gerić, Tatjana Baltić, Ivana Branković Lazić, Milan Milijašević, Srđan Stefanović, Sara Z. Simunović

112-118
- pdf
Sustainable landscape of cultured meat in developing countries: opportunities, challenges, and sustainable prospects

Wenxuan Guo, Dawan Wiwattanadate

119-133
- pdf
Comparative overview of microelements and toxic elements in honey regarding the international criteria

Danka Spirić, Jelena Ćirić, Silvana Stajković, Mirjana Dimitrijević, Čaba Siladji, Srdjan Stefanović, Vesna Djordjević

134-140
- pdf

Announcement

Withdrawal statement by Editorial of Meat Technology

141
- pdf