INFLUENCE OF FUNCTIONAL COMPONENTS ON THE PHYSICO– CHEMICAL AND SENSORY CHARACTERISTICS OF FERMENTED SAUSAGES
Elena Joshevska*, Mitre Stojanovski, Katerina Bojkovska,
Dzulijana Tomovska, Biljana Trajkovska

Key words: Fermented sausages, Functional components,
Physico-chemical composition, Sensory
characteristic.

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Journal of Hygienic Engineering and Design