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Fundamental Problems in the Subjective Appraisal of Foodstuffs
Journal of the Royal Statistical Society. Series C (Applied Statistics)
Vol. 4, No. 3 (Nov., 1955), pp. 145-161
Stable URL: http://www.jstor.org/stable/2985391
Page Count: 17
You can always find the topics here!Topics: Foodstuffs, Food industries, Food consumption, Applied statistics, Consumer research, Valuation approaches, Wool, Information relevance, Flavors, Food science
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Although subjective methods are widely used in appraising foodstuffs, much work remains to be done in studying the problems involved. In this article Dr Harper gives a general survey of the field and indicates some of the difficulties. He also examines some possible reasons why in some quarters subjective methods are thought to be always inferior to objective measurements, and makes a strong plea for a re-assessment of the position.
Journal of the Royal Statistical Society. Series C (Applied Statistics) © 1955 Royal Statistical Society