Tables index

From

Comparative Analysis of Thermal Properties of Two Varieties of Periwinkle Relevant to Its Processing Equipment Design

Inemesit Edem Ekop, Kayode Joshua Simonyan, Udochukwu Nelson Onwuka

American Journal of Food Science and Technology. 2019, 7(6), 189-194 doi:10.12691/ajfst-7-6-4
  • Table 1. Thermal Properties of Tympanotonus Fascatus Meat Samples
  • Table 2. Thermal Properties of Pachymelania Aurita Meat Samples
  • Table 1s. Summary of One-way Analysis of Variance (ANOVA) for the Thermal Properties of the two varieties of Periwinkle
  • Table 2s. Summary of Tukey Pairwise Comparisons for Thermal Properties of the two varieties of Periwinkle