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Figure 5.
Factor loadings calculated from covariance analysis of each of the retention time classes with PC1 (x-axis) and PC2 (y-axis) from PC analysis of processed peak height data from RP-HPLC of the pH 4.6-soluble fractions of Cheddar cheeses made from milk containing 0 (control), 0.1%, 0.25%, 0.4%, 1% or 2% equine blood serum after 1 and 180 days of ripening.