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. 2020 Mar 1;40(2):155–171. doi: 10.5851/kosfa.2020.e1

Fig. 1. TBAR (mg MDA/kg) of fermented camel and beef sausages during 21 d of storage.

Fig. 1.

Values are mean±SD (n=6). * Means had a significant difference at p<0.05 compared with the control (TCC) at the same meat type and storage day. TCC, traditional commercial culture (control); L. lactis, Lactococcus lactis.