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Baskers Table

Baskers-table

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Ngô Trúc
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152 views

Baskers Table

Baskers-table

Uploaded by

Ngô Trúc
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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794 SENSORY EVALUATION OF FOOD: PRINCIPLES AND PRACTICES

g
No. of
Critical Values of Differences Between Rank Sums, p = 0.05

No. ofProducts
Assessors
2 3 4 5 6 7 8 9 10
20 8.8 14.8 21.0 27.3 33.7 40.3 47.0 53.7 60.6
21 9.0 15.2 21.5 28.0 34.6 41.3 48.1 55.1 62.1
22 9.2 15.5 22.0 28.6 35.4 42.3 49.2 56.4 63.5
23 9.4 15.9 22.5 29.3 36.2 43.2' 50.3 57.6 65.0
24 9.6 16.2 23.0 29.9 36.9 44.1 51.4 58.9 66.4
25 9.8 16.6 23.5 30.5 37.7 45.0 52.5 60.1 67.7
26 10.0 16.9 23.9 31.1 38.4 45.9 53.5 61.3 69.1
27 10.2 17.2 24.4 31.7 39.2 46.8 54.6 62.4 70.4
28 10.4 17.5 24.8 32.3 39.9 47.7 55.6 63.6 71.7
29 10.6 17.8 25.3 32.8 40.6 48.5 56.5 64.7 72.9
30 10.7 18.2 25.7 33.4 41.3 49.3 57.5 65.8 74.2
31 10.9 18.5 26.1 34.0 42.0 50.2 58.5 66.9 75.4
32 11.1 18.7 26.5 34.5 42.6 51.0 59.4 68.0 76.6
33 11.3 19.0 26.9 35.0 43.3 51.7 60.3 69.0 77.8
34 11.4 19.3 27.3 35.6 44.0 52.5 61.2 70.1 79.0
35 11.6 19.6 27.7 36.1 44.6 53.3 62.1 71.1 80.1
36 11.8 19.9 28.1 36.6 45.2 54.0 63.0 72.1 81.3
37 11.9 20.2 28.5 37.1 45.9 54.8 63.9 73.1 82.4
38 12.1 20.4 28.9 37.6 46.5 55.5 64.7 74.1 83.5
39 12.2 20.7 29.3 38.1 47.1 56.3 65.6 75.0 84.6
40 12.4 21.0 29.7 58.6 47.7 57.0 66.4 76.0 85.7
41 12.6 21.2 30.0 39.1 48.3 57.7 67.2 76.9 86.7
42 12.7 21.5 30.4 39.5 48.9 58.4 68.0 77.9 87.8
43 12.9 21.7 30.8 40.0 49.4 59.1 68.8 78.8 88.8
44 13.0 22.0 31.1 40.5 50.0 59.8 69.6 79.7 89.9
45 13.1 22.2 31.5 40.9 50.6 60.4 70.4 80.6 90.9
46 13.3 22.5 31.8 41.4 51.1 61.1 71.2 81.5 91.9
47 13.4 22.7 32.2 41.8 51.7 61.8 72.0 82.4 92.9
48 13.6 23.0 32.5 42.3 52.2 62.4 72.7 83.2 93.8
49 13.7 23.2 32.8 42.7 52.8 63.1 73.5 84.1 94.8
50 13.9 23.4 33.2 43.1 53.3 63.7 74.2 85.0 95.8
55 14.5 24.6 34.8 45.2 55.9 66.8 77.9 89.1 100.5
60 15.2 25.7 36.3 47.3 58.4 69.8 81.3 93.1 104.9
65 15.8 26.7 37.8 49.2 60.8 72.6 84.6 96.9 109.2
70 16.4 27.7 39.2 51.0 63.1 75.4 87.8 100.5 113.3
80 17.5 29.6 42.0 54.6 67.4 80.6 93.9 107.5 121.2
90 18.6 31.4 44.5 577.9 771.5 85.5 99.6 114.0 128.5
100 19.6 33.1 46.9 61.0 75.4 90.1 105.0 120.1 135.5
110 20.6 34.8 49.2 64.0 79.1 94.5 110.1 126.0 142.1
120 21.5 36.3 51.4 66.8 82.6 98.7 115.0 131.6 148.4
From D. Basker, Critical values of differences among rank sums for multiple comparisons,
Food Technology, 42: 79, 1988. Reprinted by permission of the Institute of Food Technologists.

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