Table 1 Labels for food waste samples collected during the process of spoilage during storage.
From: Bacterial Communities Changes during Food Waste Spoilage
Time (hours) | 0 | 3 | 7 | 24 | 48 | 72 | |
|---|---|---|---|---|---|---|---|
Samples | NT: Normal (room) temperature (25–28 °C) | CK0 | N3 | N7 | N24 | N48 | N72 |
HT: Higher temperature (33–35 °C) | H3 | H7 | H24 | H48 | H72 | ||
