Optimization of the marinating conditions of cassava fish (Pseudotolithus sp.) fillet for Lanhouin production through application of Doehlert experimental design.

Food Sci Nutr · 2016 · PMC4779494 · PMID 27004115

Europe PMC DOI

hedged sentence

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closest p · 1.0× alpha

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boldest claim

The sentences

highly significantP < 0.05actually significant

The negative quadratic effects of salt ratio, citric acid concentration, and duration of marination were highly significant ( P < 0.05) on LAB.

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