Chemical and microbiological contaminants and preservatives in commercially available tomato sauces

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dc.contributor.authorIqbal,F.N
dc.contributor.authorSomapala,E. G
dc.contributor.authorPerera,M
dc.contributor.authorDeraniyagala,S.P
dc.date.accessioned2025-02-23T07:57:05Z
dc.date.available2025-02-23T07:57:05Z
dc.date.issued2019-05
dc.descriptionTechnical Sessions : A - 22 Page 31
dc.description.abstractTomato 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.
dc.identifier.urihttps://dr.ichemc.ac.lk/handle/123456789/304
dc.language.isoen
dc.publisherInstitute of Chemistry Ceylon
dc.relation.ispartofseries36; 2
dc.subjecttomato sauce
dc.subjectpreservatives
dc.subjectcadmium
dc.subjectE. coli
dc.subjectHoward mold count
dc.titleChemical and microbiological contaminants and preservatives in commercially available tomato sauces
dc.typeArticle

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