doiFil / Faculty of Philology, University of Belgrade
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Physicochemical and Sensory Properties of Pork Liver Pâté Formulated with Sunflower Oleogel as Fat Substituent
Miloš Županjac
Predrag Ikonić
Branislav Šojić
Branislava Đermanović
Meat Technology, Vol. 64 (2023), No. 2 , p. 416–421
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@article{zupanjacetal:2023porkliversunflower,
author = {Županjac, Miloš and Ikonić, Predrag and Šojić, Branislav and Đermanović, Branislava},
title = {Physicochemical and Sensory Properties of Pork Liver Pâté Formulated with Sunflower Oleogel as Fat Substituent},
journal = {Meat Technology},
issn = {2466-4812},
eissn = {2560-4295},
year = {2023},
volume = {64},
number = {2},
pages = {416--421},
howpublished = {print},
language = {english},
note = {80},
doi = {10.18485/meattech.2023.64.2.80},
doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2023-64-2&i=80},
url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2023-2/meattech-2023-64-2-80.pdf}
}