Skip to main content
. 2011 Apr 12;50(2):284–292. doi: 10.1007/s13197-011-0350-z

Fig. 1.

Fig. 1

Changes in the physical characteristics of fried chicken under different test conditions. n = 4; Treatment with different superscript differ (p ≤ 0.05). PBM Pressure Fried Breast Meat; CBM Conventional Fried Breast Meat; PLM Pressure Fried Leg Meat; CLM Conventional Fried Leg Meat