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. 2021 Jan 6;10(1):103. doi: 10.3390/foods10010103

Table 2.

Composition of Type A and B deposits on stainless steel plates surface finish 2B (SSP), and electropolished (ELP).

Deposits Protein
(% w/w)
Minerals
(% w/w)
Type A (SSP) 48.0 ± 3.5 a 44.0 ± 6.6 b
Type B (SSP) 27.0 ± 3.6 b 72.0 ± 3.3 a
Type A (ELP) 55.0 ± 4.7 a 35.0 ± 3.0 b
Type B (ELP) 28.0 ± 1.2 b 70.0 ± 1.2 a

Different letters in the same column indicate significant difference (p < 0.05).