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. 2013 Jan 6;51(12):3767–3775. doi: 10.1007/s13197-012-0916-4

Fig. 2.

Fig. 2

Changes in overall acceptability scores of Cheddar cheese during storage in various packaging materials (WPC Whey protein concentrate; G Glycerol; S Sorbitol). Scores with same capital letters are not significantly different (p > 0.05) by packaging material and those with same small letters are not statistically different by storage period using Duncan's multiple range test. Each score was a mean of at least ten observations