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. 2020 Dec 3;9(12):1793. doi: 10.3390/foods9121793

Figure 2.

Figure 2

Representation of growth kinetic of spoiling bacteria, yeast, and mold populations and Enterobacteriaceae during storage at 4 °C for 15 days for all different preservation methods. Error bars indicate standard deviation (±SD). (A) TMC (total mesophilic microflora); (B) yeast/mold; (C) Enterobacteriaceae.