Skip to main content
. 2020 Apr 15;25(8):1814. doi: 10.3390/molecules25081814

Figure 1.

Figure 1

Fat content (%) in examined types of cheese. CC—Curd cheese, PC—Processed cheese, NED—Dutch type cheese, SUI—Swiss type cheese, LBC—Lichen blue cheese, ITA—Italian type cheese, HBC—Hypertrophied blue cheese, ENG—English type cheese; Values sharing a letter (a–q) are statistically different; p-value ≤ 0.05 was considered significant.