Journal of Food Quality / 2017 / Article / Fig 1

Research Article

Effects of Beeswax Coating on the Oxidative Stability of Long-Ripened Italian Salami

Figure 1

Box and whiskers plot for sensory quality of salami at 6 and 7 months of aging. Notes: box indicates quartiles and the central line the median. The lines (“whiskers”) show the largest or the smallest observation. The symbol indicates average values.

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