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. 2016 Feb 16;9(2):166–175. doi: 10.14202/vetworld.2016.166-175

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Copyright: © Khare, et al.

Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Figure-2 — Standard plate count (log₁₀cfu/g) of carrageenan, potassium chloride, citric acid, and cinnamon oil coated chicken meat stored at 4±1°C.