本文通过试验和方差分析，研究了不同盐类及其浓度和浸泡时间对鱿鱼肉片保水性的影响。
In this paper, the effect of different salt and its solution and immersing time on holding water capacity of squid fillet was studied by test and variance analysis.
同时方差分析显示两因素及其配对对浓度有显著影响。
At the same time, analysis of variance showed tile time duration and the pereent and their partnership had the notable infection to the concentration.
其它接种浓度不同材料间虽有抗病性差异，但方差分析差异不显著。
Other inoculated density also resulted in variety of resistance, but analysis of variance is not obvious.
应用推荐