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. 2018 Oct 31;38(5):912–926. doi: 10.5851/kosfa.2018.e24

Fig. 2. Number of lactic acid bacteria and total microorganisms of pork salami added with kimchi powder.

Fig. 2

A–C Values with different letters among treatments differ significantly at p<0.05. a–f Values with different letters during ageing differ significantly at p<0.05. Con, pork salami added with commercial starter; KP1, pork salami added with 1% kimchi powder; KP3, pork salami added with 3% kimchi powder; KP5, pork salami added with 5% kimchi powder.