Research Article
Shelf Life and Quality Study of Minced Tilapia with Nori and Hijiki Seaweeds as Natural Additives
Table 2
Levels of proteins and lipids in the minced tilapia with respect to storage time.
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The standard error for the proteins was 0.265, while the standard error for the lipids was 0.152. The means ( = 3) that are followed by different letters differ by the Tukey test. |