SERDAROĞLU M, Karaman M. 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 [Internet]. 08. Juli 2025. [citirano 20. Septembar 2026.];53(1):57-6. Dostupno na: https://test.aseestant.ceon.rs/index.php/ffr/article/view/53974