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. 2025 Dec 1;32:103336. doi: 10.1016/j.fochx.2025.103336

Fig. 2.

Fig. 2

Effect of sodium bicarbonate and resting temperature combined on the cooking yield of low-sodium chicken myofibrillar protein. Each value represents the mean ± SE, n = 3. a–d Different Parameter superscripts indicate significant differences (P < 0.05).