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. 2021 Apr 3;10(4):765. doi: 10.3390/foods10040765

Figure 1.

Figure 1

Microbial population (mean ± standard deviation, n = 2) of (A) total viable counts (TVC), (B) Pseudomonas spp., (C) B. thermosphacta, and (D) lactic acid bacteria (LAB) on chicken breast and thigh fillets at the beginning (day 0) and end (day 5) of storage at 0 °C, 5 °C, and 10 °C. Different letters (a–d) indicate statistically (p < 0.05) significant differences.