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. 2020 Sep 29;9(10):1377. doi: 10.3390/foods9101377

Figure 1.

Figure 1

Moisture content (%) (A) and pH values (B) of raw and canned European eels packed in sunflower oil, olive oil and spiced olive oil throughout the different steps of the canning process and after 2 and 12 months of storage. Values with different superscripts were significantly different (p < 0.05).