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. 2019 Apr 30;39(2):266–275. doi: 10.5851/kosfa.2019.e21

Fig. 1. Microbial growth (Log CFU/g) in vacuum-packaged dry-aged beef during 21 d of storage at refrigeration conditions (4°C) (mean±SD).

Fig. 1.

a–c Different letters indicate a significant difference within the same microorganisms during 21 d of storage (p<0.05). TAB, total aerobic bacteria; LAB, lactic acid bacteria.