Journal of Food Quality / 2017 / Article / Tab 2

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.

Ageing periodControlBeeswax coating

5 months
6 months
7 months

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.

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