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. 2017 Aug 18;26(5):1333–1341. doi: 10.1007/s10068-017-0161-8

Fig. 3.

Fig. 3

Changes in pH (A) and water activity (B) of during sausages fermentation. Data are presented as the average of three independent trials. Bars indicate standard deviation. Symbols closed diamond, inoculated with PM3; open triangle, inoculated with O52; X-sign, inoculated with KA20; and open circle, inoculated with Y8