Table 2. Samples used in this study.
Group / material | Number of samples |
---|---|
Initial raw vegetable (Group I) | |
Raw vegetable | 8 |
Pretreatment (Group P) | |
Processed vegetable | 4 |
Used brine | 4 |
Total | 8 |
Salt stock preparation (Group S) | |
Processed vegetable | 4 |
Used brine | 4 |
Total | 8 |