Statistical Analysis of Sensory Freshness Data
نویسنده
چکیده
The use of trained panels and scalar systems is quite common in the measurement of freshness of fish by sensory methods, but not common in published papers on the subject to include any statistical analysis of the errors involved in using a scalar procedure or any treatment of the biases of the assessors. The statistical analysis is quite straightforward and can be performed on computer spreadsheets. Routine analysis of panel data is important in the training and selection of assessors and in monitoring the performance of individual assessors and of the panel as a whole.
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