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. 2021 Nov 1;41(6):1060–1077. doi: 10.5851/kosfa.2021.e58

Fig. 2. Cell counts of Clostridium perfringens in emulsion sausages.

Fig. 2.

NC, negative control (sausage with no preservative); PC, positive control (sausage with sorbic acid); T1, sausage with Elaeagnus umbellata Thunb. f. nakaiana (Araki) H. Ohba (27); T2, sausage with Punica granatum L. (peel) (32); T3, sausage with Ecklonia cava (23); T4, sausage with Nelumbo nucifera Gaertner (ovary) (45); T5, sausage with Schisandra chinensis (Turcz.) Baill. (4); T6, sausage with Rubus coreanus Miq. (36).