☆ 4.2 Article

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 (2015)

Journal

FOOD TECHNOLOGY AND BIOTECHNOLOGY

Volume 53, Issue -, Pages -

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Food Technology and Biotechnology Journal

DOI: 10.17113/ftb.35.02.15.3582

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Categories

Biotechnology & Applied Microbiology

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