The document reports on a study that compares the acceptability of squid longganisa to bangus longganisa across four attributes: taste, appearance, texture, and aroma. Independent t-tests were conducted for each attribute, with 200 participants. The results of all four t-tests showed significantly higher ratings for squid longganisa compared to bangus longganisa, with p-values less than 0.05.
Original Description:
Research About Squid as main Ingredient in Longganisa
The document reports on a study that compares the acceptability of squid longganisa to bangus longganisa across four attributes: taste, appearance, texture, and aroma. Independent t-tests were conducted for each attribute, with 200 participants. The results of all four t-tests showed significantly higher ratings for squid longganisa compared to bangus longganisa, with p-values less than 0.05.
The document reports on a study that compares the acceptability of squid longganisa to bangus longganisa across four attributes: taste, appearance, texture, and aroma. Independent t-tests were conducted for each attribute, with 200 participants. The results of all four t-tests showed significantly higher ratings for squid longganisa compared to bangus longganisa, with p-values less than 0.05.