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. 2021 Apr 20;26(8):2385. doi: 10.3390/molecules26082385

Figure 6.

Figure 6

Sensory attributes of breaded cod sticks: (a) color, (b) texture, (c) appearance, (d) odor. Data are presented as mean ± SD (n = 2). Symbols: experimental data; Solid Line: threshold for sensory acceptability set to 5. Con: sticks breaded with sole no active mix; A: sticks breaded with sole active mix; B: sticks breaded with pomegranate peel powder/no active mix; C: sticks breaded with pomegranate peel powder/active mix.