Composición de la sobrasada mallorquina: Análisis de la varianza

• P. Puig ^[1]
  1. [1] Excmo. Ayuntamiento de Palma de Mallorca. Laboratorio Municipal
• Localización: Alimentaria: Revista de tecnología e higiene de los alimentos, ISSN 0300-5755, Nº 202 (Mayo), 1989, págs. 11-13
• Idioma: español
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• Resumen

  • The variance analysis was applied to the analytical determination of Spanish fermented pork sausage, samples obtained from manufacturers and craft industries. The Cochram coefficient was used to test the probe conditions application. A no parametric probe technique was used in the cases which was no possible to use the analysis of variance.

    The aim is to verify if the manufacture process was made or not in homogeneous conditions.