من هذه البيانات يتضح ان زيادة مستوي

من هذه البيانات يتضح ان زيادة مستوي الحمض له تأثير سلبي علي قيم كل من النسبة المئوية للتصافي ونسبة الردي تو كوك وكذلك نسبة اللحم

Results (English) 1:

From this data it is clear that increasing the level of mitochondrial DNA has a negative impact on the values of both the percentage of replies ratio the reconcile to Cook as well as the proportion of meat

Results (English) 2:

From these data it is clear that increasing the level of DNA has a negative effect on the values ​​of each of the percentage of Tsafa and the proportion of evil to cook as well as the proportion of meat

Results (English) 3:

From these data it is clear that increasing the level of acid had a negative effect on the values of percentage of Lltsafy proportion already to cook as well as meat.