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Article Title
Nutritional Contents and Microbial Qualities of Fresh and Awarawa Tomatoes (Solanum Lycopersium) Subjected to Boiling and Frying Methods
Authored by
Ezenwa Valentine Chukwuma
Department of Applied Biochemistry, Enugu State University of Science and Technology, Enugu State, Nigeria.
Ani Onuabuchi Nnenna
Department of Applied Biochemistry, Enugu State University of Science and Technology, Enugu State, Nigeria.
Ezeike Amarachi Keziah
Department of Biochemistry, Federal Polytechnic, Oko, Anambra State, Nigeria.
Chukwumbah Emmanuel Chukwuemeka
Department of Microbiology, University on the Niger, Umunya, Anambra State, Nigeria.