Fig. 4.
Changes in the standard plate count and total staphylococci count of fried chicken under different test conditions. n = 4; Treatment with different superscript differ (p ≤ 0.05). PBM Pressure Fried Breast Meat; CBM Conventional Fried Breast Meat; PLM Pressure Fried Leg Meat; CLM Conventional Fried Leg Meat