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. 2020 Aug 19;9(2):8422. doi: 10.4081/ijfs.2020.8422

Table 2.

Average pH values of the fermented sausages during the production (± standard error).

Day CN CP GSe GSeB GSpB
0 5.9 ±0.28 5.65 ±0.15 5.66 ±0.01 5.75 ±0.37 5.62 ±0.13
7 5.32 ±0.30 5.38 ±0.22 5.32 ±0.08 5.46 ±0.26 5.43 ±0.19
30 5.66 ±0.30 5.1 ±0.26 5.56 ±0.00 5.39 ±0.30 5.68 ±0.20
60 6.25 ±0.32 5.34 ±0.23 6.02 ±0.09 5.92 ±0.41 6.05 ±0.16