Open AccessThe Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Product Quality Improvement
Author(s) -
Elena Bartkienė,
Gražina Juodeikienė,
Daiva Žadeikė,
Pranas Viškelis
Publication year - 2015
Publication title -
food technology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.744
H-Index - 67
eISSN - 1334-2606
pISSN - 1330-9862
DOI - 10.17113/ftb.35.02.15.3582
Subject(s) - food science , lactobacillus sakei , lycopene , fermentation , chemistry , pediococcus , lactobacillus , carotenoid
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