Skip to main content
. 2021 Apr 7;10(4):790. doi: 10.3390/foods10040790

Figure 1.

Figure 1

Titratable acidity (% lactic acid) of eels (A) and acidity degree (% oleic acid) of filling oils (B) throughout the different steps of the canning process (raw, after frying, and after sterilization process) and after 2 and 12 months of storage. Plotted values are mean of at least three determinations ± standard deviation. a–h Mean values with different letters are significantly different (p < 0.05).