Skip to main content
. 2020 Oct 20;20(20):5932. doi: 10.3390/s20205932

Table 3.

Goodness of fit for processed olives according to variety and temperature.

Variety Temperature P Relative Error (%)
0 °C 1.6073 × 103 1.14%
“Gordal Sev.” 7 °C 1.885 × 103 0.34%
25 °C 6.3865 1.27%
0 °C 1.4252 × 103 0.25%
“Hojiblanca” 7 °C 6.321 × 103 1.14%
25 °C 2.218 × 103 0.4%