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. 2012 Mar 2;51(8):1582–1587. doi: 10.1007/s13197-012-0657-4

Fig. 1.

Fig. 1

Changes in quality of salted sorghum lassi subjected to different preservation treatments during storage at 6 ± 1 °C (n = 3) Inline graphic Control Inline graphic Nisin Inline graphic MicroGARD Inline graphic Potassium sorbate Inline graphic Control + Thermization Inline graphic Nisin + Thermization Inline graphic MicroGARD + Thermization Inline graphic Potassium sorbate + Thermization