原始资料与数据口径
保留来源单元格、统计标记及空白。原表存档不等于所有内容均已解释或用于结论。
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烤卤鸡课题数据.zip/烤卤鸡课题数据/第三章复热数据（总）.xlsx
| 行 | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 1 | 组别 | 色泽 | 质地 | 气味 | 滋味 | 整体接受度 | |||||||||||||||
| 2 | 优 | 良 | 中 | 差 | 优 | 良 | 中 | 差 | 优 | 良 | 中 | 差 | 优 | 良 | 中 | 差 | 优 | 良 | 中 | 差 | |
| 3 | RC-C | 7 | 10 | 3 | 0 | 8 | 9 | 3 | 0 | 6 | 10 | 4 | 0 | 7 | 10 | 3 | 0 | 7 | 10 | 3 | 0 |
| 4 | RC-KQ | 9 | 6 | 5 | 0 | 5 | 8 | 7 | 0 | 9 | 8 | 3 | 0 | 7 | 9 | 4 | 0 | 7 | 9 | 4 | 0 |
| 5 | RC-KX | 5 | 8 | 7 | 0 | 4 | 7 | 9 | 0 | 10 | 7 | 3 | 0 | 8 | 8 | 4 | 0 | 6 | 9 | 5 | 0 |
| 6 | RC-WB | 4 | 8 | 8 | 0 | 8 | 9 | 3 | 0 | 5 | 9 | 6 | 0 | 6 | 9 | 5 | 0 | 6 | 9 | 5 | 0 |
| 7 | RC-ZQ | 10 | 8 | 2 | 0 | 11 | 7 | 2 | 0 | 6 | 9 | 5 | 0 | 9 | 8 | 3 | 0 | 10 | 8 | 2 | 0 |
| 8 | BRC-C | 9 | 9 | 2 | 0 | 10 | 8 | 2 | 0 | 12 | 6 | 2 | 0 | 11 | 7 | 2 | 0 | 11 | 7 | 2 | 0 |
| 9 | BRC-KQ | 8 | 8 | 4 | 0 | 5 | 7 | 8 | 0 | 13 | 5 | 2 | 0 | 10 | 7 | 3 | 0 | 10 | 7 | 3 | 0 |
| 10 | BRC-KX | 7 | 8 | 5 | 0 | 4 | 6 | 10 | 0 | 14 | 4 | 2 | 0 | 11 | 6 | 3 | 0 | 10 | 7 | 3 | 0 |
| 11 | BRC-WB | 9 | 8 | 3 | 0 | 9 | 8 | 3 | 0 | 10 | 7 | 3 | 0 | 9 | 8 | 3 | 0 | 9 | 8 | 3 | 0 |
| 12 | BRC-ZQ | 10 | 9 | 1 | 0 | 12 | 6 | 2 | 0 | 11 | 7 | 2 | 0 | 12 | 6 | 2 | 0 | 13 | 6 | 1 | 0 |
| 13 | 组别 | RC-C | RC-KQ | RC-KX | RC-WB | RC-ZQ | BRC-C | BRC-KQ | BRC-KX | BRC-WB | BRC-ZQ | ||||||||||
| 14 | 色泽 | 84 | 84 | 78 | 76 | 88 | 87 | 84 | 82 | 86 | 89 | ||||||||||
| 15 | 质地 | 85 | 78 | 75 | 85 | 89 | 88 | 77 | 74 | 86 | 90 | ||||||||||
| 16 | 气味 | 82 | 86 | 87 | 79 | 82 | 90 | 91 | 92 | 87 | 89 | ||||||||||
| 17 | 滋味 | 84 | 83 | 84 | 81 | 86 | 89 | 87 | 88 | 86 | 90 | ||||||||||
| 18 | 整体接受度 | 84 | 83 | 81 | 81 | 88 | 89 | 87 | 87 | 86 | 92 |