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INULIN AS A FAT-REDUCTION INGREDIENT IN CHICKEN FRANKFURTERS WITH A REDUCED LEVEL OF SODIUM - TECHNOLOGICAL PROPERTIES AND CONSUMER ACCEPTANCE. Radovi PPF [Internet]. 2026 Jun. 11 [cited 2026 Sep. 3];72(2):157-69. Available from: https://radovi.ppf.unsa.ba/index.php/rppf/article/view/95