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. 2024 Oct 27;13(11):1305. doi: 10.3390/antiox13111305

Figure 3.

Figure 3

Cluster analysis using Ward’s agglomeration method. C—control treatment with salt, P—control treatment with salt nitrite, SCH1—treatment with L. plantarum SCH1; BAL6—treatment with P. pentosaceus BAL6; KL14—treatment with P. pentosaceus KL14; 1–3—clusters into which all tested sausages were grouped.