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This page is a summary of: The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Product Quality Improvement, Food Technology and Biotechnology, January 2015, Food Technology and Biotechnology Journal,
DOI: 10.17113/ftb.53.02.15.3582.
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