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. 2018 May 2;55(7):2560–2568. doi: 10.1007/s13197-018-3176-0

Fig. 2.

Fig. 2

Total bacterial count in tomato based bread during storage at 10 °C (a) and 25 °C (b) with (WP) or without (WOP) preservative. Total bacterial count in tomato based muffin during storage at 10 °C (c) and 25 °C (d) with (WP) or without (WOP) preservative. Analysis was stopped after the mold growth in products