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Element contents in muscle tissue of Prussian carp from different lakes in an urban area
(Institute of meat hygiene and technology, Belgrade, 2019)
The aim of this study was to determine the content of some elements (Pb, Cd, Hg, Fe, Cu, Zn, As) in muscle tissue of Prussian carp (Carassius auratus gibelio) from seven different lakes in the Belgrade region, Serbia. ...
Meat in traditional Serbian cuisine
(Institute of meat hygiene and technology, Belgrade, 2018)
The use of meat in traditional Serbian cuisine can be divided into three periods. The first period is the time from the arrival of Slavs in the Balkans, through the Middle Ages to the early 19 th century. The second period, ...