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International Journal of Food Science
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2021
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Article
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Tab 3
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Research Article
The Effects of Garlic and Red Chilli Pepper Powder on Physicochemical, Microbiological, and Sensory Properties of Cincalok
Table 3
TMAB and LABs of recipes A, B, and C.
Incubation time (day)
TMABs (log CFU)
LABs (log CFU)
A
B
C
A
B
C
2
5.26
5.53
5.50
4.95
4.36
3.30
4
5.71
5.60
5.49
3.30
-
3.60
6
5.52
5.70
5.87
-
-
3.70
8
6.22
5.07
5.86
4.26
3.78
4
18
6.26
-
5.94
6.05
-
-
28
6.01
-
5.97
-
-
-
-: not detected.