Nutritional Value and Fatty Acid Profile of Selected Fermented Food Products (Cheese, Sauerkraut, and Natto) as Vitamin K Sources: Compositional Assessment in the Context of Cardiovascular Disease Risk. - Hassen, Hayat; Topolska, Kinga; Kij, Agnieszka; Sady, Marek; Kowalski, Stanisław; Kostogrys, Renata B.; Tarko, Tomasz; Franczyk-Żarów, Magdalena (Applied Sciences (2076-3417), 2026)