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. 2020 Dec 11;9(12):1847. doi: 10.3390/foods9121847

Figure 2.

Figure 2

Saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) (g/100 g of product) of raw and grilled cooked longanizas. For samples denominations, see Figure 1. Different letters (a, b, c), for the same type of fatty acid (SFA, MUFA or PUFA) and treatment of samples (raw or cooked), indicate significant differences (p < 0.05) between different formulations (P-NF, P-RF, C-RF and O-RF).