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. 1998 Jun;64(6):2147–2151. doi: 10.1128/aem.64.6.2147-2151.1998

TABLE 3.

Results of ANOVA for moisture of low-fat mozzarella as a function of starter culture

Source df Sum of squares Mean square F P
Model 5 17.674 3.535 24.41 0.0006
Error 6 0.8688 0.145
Corrected total 11 18.542
Rod 1 0.017 0.017 0.12 0.7444
Coccus 1 4.877 4.877 33.68 0.0011
Rod-coccus interaction 1 0.002 0.002 0.01 0.9131