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APENDICE IX.

ANOVA de la prueba de untabilidad.

Source DF SS MS F P

Quesos 4 40.40 10.10 5.40 0.001

Error 95 177.60 1.87Total 99 218.00

Family error rate = 0.0500

Individual error rate = 0.00657

Critical value = 3.93

ANOVA de la prueba de color.

Source DF SS MS F PQuesos 4 40.40 10.10 5.40 0.001

Error 95 177.60 1.87

Total 99 218.00

Family error rate = 0.0500

Individual error rate = 0.00657Critical value = 3.93

ANOVA de la prueba de olor.

Source DF SS MS F PQuesos 4 12.16 3.04 1.55 0.193

Error 95 185.95 1.96

Total 99 198.11

Family error rate = 0.0500

Individual error rate = 0.00657Critical value = 3.93

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ANOVA de la prueba de sabor.

Source DF SS MS F P

Quesos 4 33.66 8.41 2.65 0.038

Error 95 301.30 3.17Total 99 334.96

Family error rate = 0.0500Individual error rate = 0.00657

Critical value = 3.93

ANOVA de la prueba de textura.

Source DF SS MS F P

Quesos 4 28.40 7.10 3.50 0.010

Error 95 192.60 2.03

Total 99 221.00

Family error rate = 0.0500

Individual error rate = 0.00657Critical value = 3.93