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Fundamental Problems in the Subjective Appraisal of Foodstuffs

Roland Harper
Journal of the Royal Statistical Society. Series C (Applied Statistics)
Vol. 4, No. 3 (Nov., 1955), pp. 145-161
Published by: Wiley for the Royal Statistical Society
DOI: 10.2307/2985391
Stable URL: http://www.jstor.org/stable/2985391
Page Count: 17
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Since scans are not currently available to screen readers, please contact JSTOR User Support for access. We'll provide a PDF copy for your screen reader.
Fundamental Problems in the Subjective Appraisal of Foodstuffs
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Abstract

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.

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