tartness: Tartness Rankings of Salad Dressings

In eba: Elimination-by-Aspects Models

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 Unpublished masters thesis, Ohio State University, Department of Food Science and Nutrition, Columbus, OH.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

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