Effect of Duck Feet Gelatin Concentration on Physicochemical, Textural, and Sensory Properties of Duck Meat Jellies.

Korean J Food Sci Anim Resour · 2014 · PMC4597858 · PMID 26761181

Europe PMC DOI

hedged sentence

0.0100

closest p · 0.2× alpha

0.0100

boldest claim

The sentences

highly significantp <0.01actually significant

The relationships between duck feet gelatin concentration and hardness in both the center and the edge were highly significant (p <0.01) and therefore, the correlations showed high positive values (r=0.96 and r=0.95, respectively).

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