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Fundamental Problems in the Subjective Appraisal of Foodstuffs

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  • Roland Harper

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.

Suggested Citation

  • Roland Harper, 1955. "Fundamental Problems in the Subjective Appraisal of Foodstuffs," Journal of the Royal Statistical Society Series C, Royal Statistical Society, vol. 4(3), pages 145-161, November.
    • Handle: RePEc:bla:jorssc:v:4:y:1955:i:3:p:145-161
    DOI: 10.2307/2985391
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