COMPARISON BETWEEN OLDER THAI TOM YAM RECIPES (1889 to Jan 1, 1952) AND NEWER RECIPES (1952 - 2014)
BY FISCHER TEST (2 X 2 CONTINGENCY TABLES) 

    Ingredient                                 p  value                               statistically significant  
_________________________________________________________________
     Galangal                                    0.1714                                              No
     Lemongrass                              0.4667                                              No
     Kaffir lime leaf                         0.1690                                              No 
     Chilli                                           0.0428                                              Yes
     Chilli paste                                1.0000                                              No
     Coriander                                  1.0000                                              No
     Coconut milk                            0.5535                                              No
     Fish sauce                                 0.0062                                              Yes  
     Mushroom                                 0.0428                                              Yes


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