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. 2016 Feb 17;5(1):5568. doi: 10.4081/ijfs.2016.5568

Figure 2.

Figure 2.

pH and water activity evolution in Protected Geographical Indication Ciauscolo salami with and without starter cultures (Lactobacillus plantarum and Staphylococcus xylosus) at different times of ripening. T0=after casing; T1=15 days; T2=30 days; T3=45 days; T4=60 days.