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Collected data were analysed by using descriptive analysis, content analysis and Wilcoxon test (SPSS 21.0).
The data collected were analysed by using descriptive analysis and content analysis techniques.
The data was analyzed by using descriptive analysis including mean analysis with 5 Likert scale.
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Seventeen different combinations of salmon and culinary sauces were evaluated by a trained panel at Nofima using descriptive analysis.
Statistical analyses were performed using descriptive analysis followed by Spearman Correlation and multiple linear regression analysis using the backward method.
The data of the study were collected by using semi-structured interviews and analyzed using descriptive analysis.
Sociodemographic characteristics of the study sample as well as physical restraint use by methods of data collection were examined using descriptive analysis.
A trained assessors' panel evaluated samples using descriptive analysis.
11 Data were examined using descriptive analysis.
Baseline patient and disease characteristics were summarised using descriptive analysis.
The characteristics of each segment were identified using descriptive analysis.
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