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. 2020 Aug 13;9(8):1115. doi: 10.3390/foods9081115

Figure 2.

Figure 2

Variations in the pH of minced beef combined with catfish glycoprotein (CFG) at different levels (0, 50 and 100 µg g−1) during 15 days storage at 4 °C. Every value is the average of three replicates ± SD. Different letters for the same time storage refer to significant differences (p < 0.05).