Fig. 7
Change of pH and redox values of modified atmosphere packaging smoked turkey with essential oil and stored at a, 0 °C; b, 5 °C; c, 10 °C and d, 15 °C
Fig. 7 | AMB Express
Change of pH and redox values of modified atmosphere packaging smoked turkey with essential oil and stored at a, 0 °C; b, 5 °C; c, 10 °C and d, 15 °C