The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages

by Šojić Branislav V., Petrović Ljiljana S., Pešović Biljana M., Tomović Vladimir M., Jokanović Marija R., Džinić Natalija R., Salitrežić Pavle P.
Published 2011-01-01