[1]
M. SERDAROĞLU i M. . Karaman, „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. “, ffr, vol 53, izd. 1, str. 57–67, Juli 2025, doi: 10.5937/ffr0-53974.