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人間文化学部紀要第13号7 19 クックチルシステムの一次加熱時間が鶏手羽元の成分特性,嗜好特性へ及ぼす影響Prefectural University of Hiroshima

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図 5 :一次加熱,二次加熱後の鶏手羽元の塩分量 :加熱後100gあたり,■:加熱前100gあたり 異なるアルファベットは,それぞれの項目間における有意差を示す(p<0.05,大文字: 加熱後100gあたり,小文字:加熱前100gあたり)。a)皮部分 0.31.21.31.4 1.3 1.5 1.50.30.90.90.90.90.9 0.90.00.51.01.52.0(g)b)肉部分 0.30.81.21.21.01.11.20.30.60.90.90.80.90.90.00.51.01.52.0
図 6 :一次加熱,二次加熱後の鶏手羽元の糖量 :加熱後100gあたり,■:加熱前100gあたり 異なるアルファベットは,それぞれの項目間における有意差を示す(p<0.05,大文字: 加熱後100gあたり,小文字:加熱前100gあたり)。a)皮部分 0.1 3.5 4.6 4.9  4.6  4.8  4.7 0.1 2.6 3.1 3.2 3.2 2.9  2.8 0123456BbBbcCbcCbcCcCAabc(g)b)肉部分 0.1 1.1 2.7 3.2 2.2 2.8 3.1 0.1 0.

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