{"title":"Physicochemical and Sensory Properties of Pork Liver Pâté Formulated with Sunflower Oleogel as Fat Substituent","authors":"Miloš Županjac, Predrag Ikonić, Branislav Šojić, Branislava Đermanović","doi":"10.18485/meattech.2023.64.2.80","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"19 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.18485/meattech.2023.64.2.80","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
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