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

Fig. 5.

Fig. 5

Changes in the sensory score 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