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

Figure 7.

Figure 7

Sensory scores for ham slices without and after the high pressure processing treatment, during storage at 4 (upper line), 8 (middle line) and 12 °C (bottom line). The “total” value represents the mean value of aroma, taste and appearance of each sample rounded to the closest value. Scores regarding control and OEOF samples (without essential oil), are common with those reported in our previous study [52].