Table 5. Variability analysis among the participants' feedback for the provided recipe based on the achieved mean rank score from a 5-point Likert scale where values were assigned with 1 = not acceptable, 2 = less acceptable, 3 = acceptable, 4 = moderately acceptable, and 5 = strongly acceptable

From

Consumer Preference for the Ready-to-eat Fish and Shrimp Balachao: A Potential Value-added Fishery Product for Bangladesh

Saifuddin Rana, Antar Sarker, Md. Nazmul Hasan, Shahida Arfine Shimul, S. M. Nurun Nabi, Manjurul Karim, Sk. Ahmad Al Nahid

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