Table 1. Sensory evaluation for four different salted squid and fermented oyster products
Panel
SL
SN
OL
ON
A
7
7
8
8
B
8
6
7
7
C
8
8
8
7
D
9
8
8
7
E
8
7
9
6
F
7
6
9
8
G
7
8
8
8
H
8
5
7
8
I
6
6
8
7
J
8
7
8
7
MEAN
7.6
6.8
8.0
*
7.3
SEM
0.25
0.40
0.27
0.26
p
<0.05.