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.