. 2019 Mar 11;56(4):1978–1987. doi: 10.1007/s13197-019-03664-2

Table 4.

Mean scores of the multiple comparison test and the acceptance test of the treatments (T1, T2 and T3) for the Gorgonzola-type cheese applied from EEP

Treatment**	Multiple comparison test*
Treatment**	Taste	Odour
T1	1.50^a	1.23^a
T2	2.36^b	2.18^b
T3	2.76^b	2.94^c

Treatment**	Acceptance test
Treatment**	Taste	Odour	Overall impression
T1	6.89^a	6.50^a	6.64^a
T2	6.53^a	6.79^a	6.80^a
T3	5.82^b	5.86^b	5.98^b

* The treatments C, EEP5% and EEP10% were compared with reference sample

**Equal letters in the columns indicate absence of significant differences in Duncan Test (multiple comparison tests) and Scott-Knottt (Acceptance test) at the level of 5% of significance

T1: Control treatment

T2: Application of EEP5%

T3: Application of EEP10%