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