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. 2019 Nov 2;1:24–30. doi: 10.1016/j.crfs.2019.10.002

Fig. 2.

Fig. 2

Sensory scores attributed by the panelist for colour (a), surface discolouration (b) and odour (c) during storage time of sliced cooked ham. Hedonic scale used: 1 = excellent, 2 = good, 3 = acceptable, 4 = hardly acceptable, 5 = not acceptable.