Figure 3.

Copper content in chicken and pork meat after exposure to a copper surface. The plot shows the average of the copper content (mg / 100 g) of 30 samples each of chicken and pork meat maintained on copper surfaces for 0, 10, 20, 30, 40, and 50 minutes.

Fa├║ndez et al. BMC Microbiology 2004 4:19   doi:10.1186/1471-2180-4-19
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