Phuapaiboon P. EFFECTS OF PURE AND COMMERCIAL PROBIOTIC CULTURES ON GAMMA-AMINOBUTYRIC ACID (GABA) FORMATION AND QUALITY ATTRIBUTES OF THAI FERMENTED PORK SAUSAGE (NHAM). ffr [Internet]. 2026 Mar. 4 [cited 2026 Jul. 12];. Available from: https://asistent.ceon.rs/index.php/ffr/article/view/62877