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. 2023 Jul 7;10:1227928. doi: 10.3389/fnut.2023.1227928

Figure 1.

Figure 1

Effect of different cooking methods on edible quality in golden pomfret. (A) Cooking loss and proximate composition; (B) Color; (C) Texture; (D) Sensory assessment; (E-1,2) Mineral. Results are means ± standard error (n = 5). Different letters on the data indicate significant differences between groups (p < 0.05).