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. 2017 Aug 25;9(9):263. doi: 10.3390/toxins9090263

Figure 2.

Figure 2

pH of boiled ham during the growth of S. aureus RKI1 (▲) and RKI1Δagr (■) at 22 °C for 14 days, compared with the control ham (×). Average values and standard deviations were based on three independent experiments (except for day 10 and day 14, for which two independent experiments were performed), with three technical replicates each.