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. 2020 Jul 27;9(8):1009. doi: 10.3390/foods9081009

Figure 4.

Figure 4

Different smoking times on the improvement of (a) TBC (CFU/g), (b) pH, (c) TBARS, (d) VBN (mg%), and (e) sensory evaluation of hot smoked HDPS. Data represent the mean ± std of 10 observations, where groups not sharing a letter are expressed as significantly different (p < 0.05).