|
|||||
|
|
The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Quality Improvement |
|
| Authors: | Elena Bartkiene Grazina Juodeikiene Daiva Zadeike Pranas Viskelis Dalia Urbonaviciene |
| Institution: | 1.Lithuanian University of Health Sciences, Veterinary Academy, Department of Food Safety and Quality, LT-47181 Kaunas, Lithuania;2.Kaunas University of Technology, Department of Food Science and Technology, LT-50254 Kaunas, Lithuania;3.Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, LT-54333 Babtai, Kaunas distr., Lithuania |
| Abstract: | |
| Keywords: | |