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. 2013 Sep;26(9):1339–1346. doi: 10.5713/ajas.2013.13079

Figure 2.

Figure 2

Change of meat color of cooked pork meat patties with added tomato powder during storage at 10±1°C. Treatments are the same as described in Figure 1. a–e Means with different superscripts in the same storage significantly differ at p<0.05. A,B Means with different superscripts in the same treatment significantly differ at p<0.05.