SERDAROĞLU, Meltem; KARAMAN, Merih. THE PHYSICOCHEMICAL, OXIDATIVE AND TEXTURAL EFFECTS OF DECREASING SATURATED FAT CONTENT OF CHICKEN LIVER PÂTÉ THROUGH SUBSTITUTION WITH SUNFLOWER SEED OIL BASED OLEOGELS AND VEGETABLE PUREES : The use of oleogels in liver pâté. . Food and Feed Research, [S. l.], v. 53, n. 1, p. 57–67, 2025. DOI: 10.5937/ffr0-53974. Dostupno na: https://asistent.ceon.rs/index.php/ffr/article/view/53974. Pristupljeno: 12 jul. 2026.