The objective approach to sensory tests of food

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Abstract
The use of a technique, previously described, for assessing the quality factors of iced white fish is discussed. Results are given to show that the explicit training of a panel of assessors to agree is a chief factor in achieving accuracy. The validity of comparing results from different investigations is then examined, with reference to such factors as the internal consistency of the panel, the use of control samples or standards and of certain physicochemical criteria.