FERMENTED TOMATO JUICE (LYCOPERSICON ESCULENTUM MILL.)
PRODUCED VIA LACTIC ACID BACTERIA DURING COLD STORAGE

Faculty	Agriculture	Year:	2018
Type of Publication:	ZU Hosted	Pages:	5-18
Authors:	Mohammed Abdul Hameed Mohammed Hasssan Staff Zu Site Abstract In Staff Site
Journal:	CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY	Volume:

Keywords :	FERMENTED TOMATO JUICE (LYCOPERSICON ESCULENTUM MILL.) PRODUCED
Abstract:	This study was performed to evaluate the effect of using Lactobacillus plantarum ssp. plantarum EMCC 1027 and Lactobacillus delbrueckii ssp. bulgaricus EMCC 1102, used singly or together (1:1), (approximately 5- 6×109 colony forming unit

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