← Search

Data · dataset · 2021

Figure S1. Dry matter content and pH of premix and processed cheese samples

Listed in Teesside University Research Data Repository

Figure S1.

Description

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).

Links

Where it is published

Catalogue records · 1

Topics

Inferred from text
Food sciences 72%
Provenance · 1 source records, 11 field assertions
SourceKeyLast seenRaw
Teesside University Research Data Repositoryoai:data.mendeley.com/jg7rnwyx8k.111 d agoJSON v1
FieldAssertionExtractorEvidence
access_levelsource · researchdata tees ac ukconnector:researchdata_tees_ac_uk@1.0.0
concepts[field].anzsrc:group:3006enrichment · researchdata tees ac uktaxonomy-embedding@1.0.0title+keywords+description (72%)
concepts[field].local:field:earth-environmentalmapping · researchdata tees ac ukconnector:researchdata_tees_ac_uk@1.0.0
concepts[field].local:field:engineeringmapping · researchdata tees ac ukconnector:researchdata_tees_ac_uk@1.0.0
concepts[field].local:field:humanitiesmapping · researchdata tees ac ukconnector:researchdata_tees_ac_uk@1.0.0
concepts[field].local:field:life-sciencesmapping · researchdata tees ac ukconnector:researchdata_tees_ac_uk@1.0.0
concepts[field].local:field:social-sciencemapping · researchdata tees ac ukconnector:researchdata_tees_ac_uk@1.0.0
descriptionsource · researchdata tees ac ukconnector:researchdata_tees_ac_uk@1.0.0/metadata/dc/description
licensesource · researchdata tees ac ukconnector:researchdata_tees_ac_uk@1.0.0/metadata/dc/rights
publication_datesource · researchdata tees ac ukconnector:researchdata_tees_ac_uk@1.0.0
titlesource · researchdata tees ac ukconnector:researchdata_tees_ac_uk@1.0.0/metadata/dc/title