. 2015 Sep 18;4(2):261–268. doi: 10.1002/fsn3.285

Table 3.

Regression coefficients of the variable in the model and their corresponding R ²

Coefficient ¹	pH	NaCl (g/100 g)	TVC (log cfu/g)	LAB (log cfu/g)
a _o	4.132	7.771	6.261	4.333
Linear
a ₁	0.099	3.894^**	−0.127	−0.111
a ₂	−0.971^**	−0.244	−1.212^**	−0.624^**
a ₃	0.329^*	0.811	−0.504^*	0.274
Quadratic
a ₁₁	−0.131	−2.005	−0.517	−1.279^*
a ₂₂	0.317	1.219	−0.214	−1.234^*
a ₃₃	−0.235	−0.247	−0.066	−1.531^**
Interaction
a ₁₂	0.106	−1.920	−0.063	−0.552
a ₁₃	0.461	0.090	0.201	−0.054
a ₂₃	−0.150	0.877	−0.218	0.093
R²	0.83	0.75	0.75	0.57

¹Indices 1, 2, and 3 refer, respectively, to the variables of salt ratio, citric acid concentration, and marination time. $Y = a_{0} + a_{1} X_{1} + a_{2} X_{2} + a_{3} X_{3} +$ où X ₁ = salt ratio (g/100 g), X ₂ = citric acid concentration (g/100 g), X ₃ = marination time (h), **coefficients significant at P ≤ 0.01, *coefficients significant at P < 0.05.