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. Author manuscript; available in PMC: 2007 Feb 28.
Published in final edited form as: Food Sci Biotechnol. 2004 Aug;13(4):425–429.

Fig. 4. Effects of TSP and/or NaCl dipping on Enterobactericeae counts (EBC) in chicken breasts during storage at 2°C.

Fig. 4

Values represent means of three replicates; LSD is defined at P < 0.05. (▪): 10% TSP; (▵): 10% NaCl; (♦): 7.5% TSP + 7.5% NaCl; (○): Control.