Quality Characteristics of <i>Samgyetang</i> according to the Sodium Chloride Level and with/without Phosphate in Broth.

Food Sci Anim Resour · 2019 · PMC6411240 · PMID 30882079

Europe PMC DOI

hedged sentence

0.0010

closest p · 0.0× alpha

0.0010

boldest claim

The sentences

highly significantp<0.001actually significant

There were highly significant correlation to effect of salt concentration on moisture (p<0.001), ash (p<0.001), salinity (p<0.001), WHC (p<0.05), TBARS (p<0.001), CIE b* (p<0.001), cooking loss (p<0.001), shear force (p<0.001), flavour (p<0.001), salty taste (p<0.001), tenderness (p<0.001), juiciness (p<0.001), and overall acceptability (p<0.001).

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