| tartness {eba} | R Documentation |
Tartness Rankings of Salad Dressings
Description
The data were collected by Vargo (1989; cited in Critchlow and Fligner, 1991). Each of 32 judges is asked to rank four salad dressing preparations according to tartness, with a rank of 1 being assigned to the formulation judged to be the most tart.
Usage
data(tartness)Format
A data frame consisting the rankings and their frequencies.
Source
Critchlow, D.E., & Fligner, M.A. (1991). Paired comparison, triple comparison, and ranking experiments as generalized linear models, and their implementation in GLIM. Psychometrika, 56, 517–533. doi: 10.1007/bf02294488
References
Vargo, M.D. (1989). Microbiological spoilage of a moderate acid food system using a dairy-based salad dressing model. Unpublished masters thesis, Ohio State University, Department of Food Science and Nutrition, Columbus, OH.
Examples
data(tartness)