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

Figure 6.

Figure 6

Changes in C* values for ham slices without (a) and after (b) high pressure processing treatment, during storage at 4 °C (I), 8 °C (II) and 12 °C (III). Values regarding control and OEOF samples (without essential oil), are common with those reported in our previous study [52].