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. 2020 Dec 7;9(12):1813. doi: 10.3390/foods9121813

Figure 1.

Figure 1

Evolution of the pH (A) and aw (B) values along the manufacturing process of Galician sausage made without and with additives (plotted values are means ± standard deviations of three replicates in each sausage group). CNT: Non-inoculated control batches; EQU: Batches inoculated with L. sakei + S. equorum; SAP: Batches inoculated with L. sakei + S. saprophyticus.