THE INFLUENCE OF STARTER CULTURE OF LACTIC- ACID BACTERIA AND BIFID BACTERIA OVER THE SANITARY- HYGENIC, SENSOR AND PHYSICAL – CHEMICAL INDICATORS ON THE RE – BOILED – SMOKED DURABLE SAUSAGE. JAPS [Internet]. 2017 Dec. 25 [cited 2026 Apr. 25];15(1/2):81-8. Available from: https://js.ugd.edu.mk/index.php/YFA/article/view/1922