INULIN AS A FAT-REDUCTION INGREDIENT IN CHICKEN FRANKFURTERS WITH A REDUCED LEVEL OF SODIUM - TECHNOLOGICAL PROPERTIES AND CONSUMER ACCEPTANCE (M. . Petričević, T. . Stamenić, N. . Stanišić, V. Petričević, M. . Gogić, V. Mandić, & S. Stajić , Trans.). (2026). Works of the Faculty of Agriculture and Food Sciences University of Sarajevo, 72(2), 157-169. https://doi.org/10.67407/rppf.2022.2.157