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Microorganism Associated With Spoilage Of Tomatoes (canned Tomatoes)
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The micro-organism, associated with spoilage of tomatoes shows that tomato contain large amount of water which makes them more susceptible to spoilage by the action of various micro-organism. Out of the (3) three sources of samples used in the assessment revealed that Bacillus species identified in the spoiled sample are the major causes of canned spoilage while the fungi isolates are peniucillum species etc which revealed by the assessment are also the cause of tomato spoilage. In this assessment carried out, it was found out that bacterial species were the source of spoilage rather than bacteria because it dominated all the plates.
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CHAPTER ONE - [ Total Page(s): 1 ]CHAPTER ONEINTRODUCTIONCanned tomatoes are tomatoes usually peeled that are sealed into a canned after having been processed by heat.This
product are considered important world wide (Robinso, et al, 1994). In
Nigeria tomato paste is the most important tomato product because of
its wide spread use for preparation of various food/menus. It contain on
the average about 6.4% total solids, of which 3.5% is invert sugar,
0.5% citric acid,0.6% ash, 0.9% protein, 0.53% crude fibre and ab ... Continue reading---
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CHAPTER ONE - [ Total Page(s): 1 ]CHAPTER ONEINTRODUCTIONCanned tomatoes are tomatoes usually peeled that are sealed into a canned after having been processed by heat.This
product are considered important world wide (Robinso, et al, 1994). In
Nigeria tomato paste is the most important tomato product because of
its wide spread use for preparation of various food/menus. It contain on
the average about 6.4% total solids, of which 3.5% is invert sugar,
0.5% citric acid,0.6% ash, 0.9% protein, 0.53% crude fibre and ab ... Continue reading---
ABSRACT -- [Total Page(s) 1]
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ABSRACT -- [Total Page(s) 1]
Page 1 of 1