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)
Arguments
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Unpublished masters thesis, Ohio State University,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.