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. 2019 Nov 12;12(22):3726. doi: 10.3390/ma12223726

Figure 1.

Figure 1

Growth curves of the different bacterial populations in ham stored at 4 °C for the control samples (I), samples with edible film free from oregano essential oil- (OEOF) (II) and samples with edible film supplemented with oregano essential oil- OEOS (III), without (a) and after (b) the high pressure processing treatment. (♦) Lactic acid bacteria, (■) lactococci/streptococci and (▲) total viable counts. The bars represent the mean values ± standard deviations.