Chemical and microbiological contaminants and preservatives in commercially available tomato sauces
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Date
2019-05
Journal Title
Journal ISSN
Volume Title
Publisher
Institute of Chemistry Ceylon
Abstract
Tomato sauces are a part of the processed food industry which is currently amongst the fastest growing both for consumption and export making it a highly profitable industry. The present work was aimed to determine microbiological and some chemical parameters of commercially available tomato sauces.
Description
Technical Sessions : A - 22
Page 31
Keywords
tomato sauce, preservatives, cadmium, E. coli, Howard mold count