Skip to main content
. 2021 Jul 2;10(7):1537. doi: 10.3390/foods10071537

Figure 2.

Figure 2

Total viable count of mesophilic microorganisms in examined products and control sample during storage at temperature 4 ± 1 °C. ab statistic differences (p < 0.05) in bacteria count between products with dry and oleoresin spices. AB statistic differences (p < 0.05) in bacteria count between products with spices and control sample. K—sample control, O—oregano, P—black pepper, T—thyme, OO—oleoresin oregano, OP—oleoresin black pepper, OT—oleoresin thyme, TVC—Total Viable Count.