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. 2018 Mar 8;6(4):747–756. doi: 10.1002/fsn3.612

Figure 1.

Figure 1

Thiobarbituric acid (TBA) values (a) and peroxide values (POVs, b) of steamed pork belly with different levels of added Chinese pickled and dried mustard (PDM). Values are presented as means ± SDs. Bars with different letters are significantly different (< .05)