Research Article
Effects of Beeswax Coating on the Oxidative Stability of Long-Ripened Italian Salami
Table 2
Changes in the water activity values (Aw) in salamis with or without beeswax coating.
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Aging period at the beginning of the shelf life = 5 months. Differences related to coating: F calculated = 1192.81; F critical = 4.75; value = . Differences related to aging (in salami with beeswax coating): F calculated = 23.03; F critical = 5.14; value = 0.0015. Means with different letters are significantly different. |