Figure 3
a) Total carbonyl (μmol/g protein), b) pH and c) TVBN (mg/100g) values of sliced pastirma stored at 5ºC for 16 weeks
a) Total carbonyl (μmol/g protein), b) pH and c) TVBN (mg/100g) values of sliced pastirma stored at 5ºC for 16 weeks