Meat in traditional Serbian cuisine by Milka Popovic, Tatjana Baltic, Marija Boskovic, Marija Starcevic, Danijela Sarcevic

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Evaluation of pig welfare in lairage and process hygiene in a single abattoir by Ivan Nastasijevic, Brankica Lakicevic, Mladen Raseta, Vesna Djordjevic, Vesna Jankovic, Boris Mrdovic, Ivana brankovic-Lazic

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The safety and quality of sous vide food by Natasa Kilibarda, Ivana Brdar, Branislav Baltic, Hava Mahmutovic, Nedjeljko Karabasil, Svetlana Stanisic

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Evaluation of the diet supplementation strategy on the flesh quality and fatty acid profiles in common carp (Cyprinus carpio L) by Dejana Trbovic, Vesna Djordjevic, Aurelija Spiric, Radivoj Petronijevic, Vlado Teodorovic, Nenad Parunovic, Zoran Markovic

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Review paper Being a vegetarian: health benefits and hazards by Svetlana Stanisic, Vladan Markovic, Sarcevic Danijela, Milan Z Baltic, Marija Boskovic, Milka Popovic, Natasa Kilibarda

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Characterisation of Bosnia and Herzegovina honeys according to their physico-chemical properties during 2016-2017 by Jelena Ciric, Drago Sando, Danka Spiric, Jelena Janjic, Marija Boskovic, Milica Glisic, Milan Z Baltic

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Analysis of the beef meat quality in a slaughterhouse in Raska district by Milos Z Petrovic, Dragan Vasilev, Vesna Djordjevic, Mirjana Dimitrijevic, Silvana Stajkovic, Nedjeljko Karabasil, Radojica Djokovic

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