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. 2021 Dec 7;10(12):3035. doi: 10.3390/foods10123035

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Physical-chemical parameters of sliced salami: Color parameters results for (a) salami slices kept in S4 packaging material (b) salami slices kept in S8 packaging material, (c) salami slices kept in S13 packaging material; mass, a_w and acidity: (d) salami slices kept in S4 packaging material (e) salami slices kept in S8 packaging material, (f) salami slices kept in S13 packaging material.

Physical-chemical parameters of sliced salami: Color parameters results for (a) salami slices kept in S4 packaging material (b) salami slices kept in S8 packaging material, (c) salami slices kept in S13 packaging material; mass, a_w and acidity: (d) salami slices kept in S4 packaging material (e) salami slices kept in S8 packaging material, (f) salami slices kept in S13 packaging material.