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. 2012 Oct 18;3:376. doi: 10.3389/fmicb.2012.00376

FIGURE 5.

FIGURE 5

Non-metric multidimensional scaling plot describing the effect of marinade components on the structures of bacterial communities in marinated and natural broiler fillet strips. Each data point represents community in a single meat package. Four parallel packages (a–d) were subjected to each of the 10 treatments specified in Table 1.