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. 2018 May 24;6(5):1317–1327. doi: 10.1002/fsn3.674

Figure 8.

Figure 8

Effect of total bacterial count (Log CFU/g) with different smoking times (0, 5, 10, and 15 min) (a) and storage conditions (10°C and 15°C) from Day 0 to 13 (b) on superheated steam roasting of AMPS. Data expressed as mean ± SD (n = 3). ***P < 0.001 compared with no treatment group (ANOVA)