Question: Show me the steps to solveBetter Cheddar Part B Using Statistical Tools to Monitor Cheese Quality What are the specification limits for the moisture content

Show me the steps to solveBetter Cheddar Part B Using Statistical Tools to Monitor Cheese Quality
What are the specification limits for the moisture content of the cheese? How do they compare to the Code of Federal Regulations for cheddar cheese?
LSL (one decimal place and answer is a percentage)=

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