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. 2016 Oct 15;53(10):3795–3805. doi: 10.1007/s13197-016-2366-x

Fig. 1.

Fig. 1

The residual nitrite contents during processing and storage of bacons treated with four types of salt. Formulation I: control, 100 % NaCl; Formulation II: 80 % NaCl, 20 % KCl; Formulation III: 60 % NaCl, 40 % KCl; Formulation IV: 40 % NaCl, 60 % KCl. Error bars indicate standard deviations (n = 3)