APENDICE IX.

ANOVA de la prueba de untabilidad.

Source DF
SS
Quesos
4 40.40
Error 95 177.60
Total 99 218.00

MS
10.10
1.87

F
5.40

P
0.001

Family error rate = 0.0500

Individual error rate = 0.00657
Critical value = 3.93

ANOVA de la prueba de color.

Source DF
SS
Quesos
4 40.40
Error 95 177.60
Total 99 218.00

MS
10.10
1.87

F
5.40

P
0.001

Family error rate = 0.0500

Individual error rate = 0.00657
Critical value = 3.93

ANOVA de la prueba de olor.

Source DF
SS
Quesos
4 12.16
Error 95 185.95
Total 99 198.11

MS
3.04
1.96

Family error rate = 0.0500

Individual error rate = 0.00657
Critical value = 3.93

F
1.55

P
0.193

ANOVA de la prueba de sabor.

Source DF
SS
Quesos
4 33.66
Error 95 301.30
Total 99 334.96

MS
8.41
3.17

F
2.65

P
0.038

Family error rate = 0.0500

Individual error rate = 0.00657
Critical value = 3.93

ANOVA de la prueba de textura.

Source DF
SS
Quesos
4 28.40
Error 95 192.60
Total 99 221.00

MS
7.10
2.03

Family error rate = 0.0500

Individual error rate = 0.00657
Critical value = 3.93

F
3.50

P
0.010