Figure 2. Total mean score of sensory evaluation on Color, flavor, taste, texture and overall acceptability of (MOVS) pickle formulation

From

Effect of Processing Techniques on the Quality and Acceptability of Auricularia auricula Mushroom Pickle

Shahzor Gul Khaskheli, Wen Zheng, Saghir Ahmed sheikh, Ashfaque Ahmed Khaskheli, Ying Liu, Yan-Feng Wang, Wen Huang

Journal of Food and Nutrition Research. 2015, 3(1), 46-51 doi:10.12691/jfnr-3-1-8