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. 2020 Aug 10;9(8):1092. doi: 10.3390/foods9081092

Figure 2.

Figure 2

L. monocytogenes S4-2 inactivation (log CFU/g reduction) in sliced dry-cured ham with different aw values (0.92, 0.88, and 0.84) treated with HPP (450 MPa/10 min or 600 MPa/5 min) and stored during 30 days at 4 °C. All values represent the average of three independent experiments with duplicate samples. Error bars designate standard deviation.