The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Product Quality Improvement

Elena Bartkiene, Grazina Juodeikiene, Daiva Zadeike, Pranas Viskelis
  • Food Technology and Biotechnology, January 2015, Food Technology and Biotechnology Journal
  • DOI: 10.17113/ftb.35.02.15.3582
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The following have contributed to this page: Dr Daiva Zadeike