eba (version 1.10-0)

tartness: 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.

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 Unpublished masters thesis, Ohio State University, Department of Food Science and Nutrition, Columbus, OH.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

# NOT RUN {
data(tartness)
# }