Conversely, the color attribute yielded a p -value of 0.086, which did not reach statistical significance, suggesting that participants did not perceive a meaningful difference in color between the two samples.
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Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties.
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The sentences
The analysis revealed highly significant differences in the appearance and aroma of the patties, with p -values of 0.035 and 0.022, respectively.