Figure S1. Dry matter content and pH of premix and processed cheese samples
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Figure S1. The effect of processing time on (A) dry matter content and (B) pH of premix and processed cheese samples (mean ± SD; n=2). Asterisks mark level of significance (** = 0.001; *** = 0.0001; **** = <0.0001; 2-way ANOVA with Sidak’s multiple comparison test). Dashed line indicates target values (40% dry matter content, pH 5.88).
创建时间：
2021-05-13
