PHUAPAIBOON, Pornpan. EFFECTS OF PURE AND COMMERCIAL PROBIOTIC CULTURES ON GAMMA-AMINOBUTYRIC ACID (GABA) FORMATION AND QUALITY ATTRIBUTES OF THAI FERMENTED PORK SAUSAGE (NHAM). Food and Feed Research, [S. l.], 2026. DOI: 10.5937/ffr0-62877. Dostupno na: https://asistent.ceon.rs/index.php/ffr/article/view/62877. Pristupljeno: 12 juli. 2026.