Table 1. Main analysis (factorial ANOVA) of the Experiment 2 for the three foods.
Factors | F | Greenhouse-Geisser d.f. | p-value | Partial Eta-Squared |
MUSCLE | 6.971 | 1,9 | 0.027 | 0.44 |
OBJECT (Foods) | 2.960 | 2,17.8 | 0.078 | 0.25 |
OBS | 31.836 | 1,9 | 0.000 | 0.78 |
SMELL | 47.583 | 1,9 | 0.000 | 0.84 |
MUSCLE * OBJECT | 3.410 | 1.4,12.8 | 0.077 | 0.27 |
MUSCLE * OBS | 11.949 | 1,9 | 0.007 | 0.57 |
OBJECT * OBS | 5.636 | 2,17.6 | 0.013 | 0.39 |
MUSCLE * OBJECT * OBS | 3.364 | 1.5,13.3 | 0.077 | 0.27 |
MUSCLE * SMELL | 18.781 | 1,9 | 0.002 | 0.68 |
OBJECT * SMELL | 2.379 | 1.5,13.7 | 0.138 | 0.21 |
MUSCLE * OBJECT * SMELL | 4.544 | 1.8,16.4 | 0.029 | 0.34 |
OBS * SMELL | 6.729 | 1,9 | 0.029 | 0.43 |
MUSCLE * OBS * SMELL | 6.311 | 1,9 | 0.033 | 0.41 |
OBJECT * OBS * SMELL | 1.926 | 1.3,12.1 | 0.191 | 0.18 |
MUSCLE * OBJECT * OBS * SMELL | 0.180 | 1.7,14.9 | 0.798 | 0.02 |