Skip to main content
. 2017 Sep 4;54(11):3473–3482. doi: 10.1007/s13197-017-2804-4

Fig. 1.

Fig. 1

Changes in moisture content (a), water activity (Aw) (b) and pH (c) of shrimp during Kapi production. Bars represent the standard deviation (n = 3). R raw material, S after salting, D after drying, F1, F2 and F3 after fermentation for 10, 20 and 30 days. Different letters on the bars indicate the significant differences (P < 0.05)