Barely Significant
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The Effects of Garlic and Red Chilli Pepper Powder on Physicochemical, Microbiological, and Sensory Properties of Cincalok.

Int J Food Sci · 2021 · PMC8526271 · PMID 34676258

Europe PMCDOI
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almost significantlyp < 0.05actually significant
The proximate compositions were almost significantly different ( p < 0.05) in the same recipe with different incubation times except for the fat content of recipes A, B, and C and the moisture of recipe B ( Table 1 ).

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