Three scaling methods for consumer rating of salt intensity
May 2007 J. Purdy, G. Armstrong and H. McIlveen ABSTRACT This study aimed to identify a scaling technique, which would offer the greatest degree of discrimination and accuracy in an evaluation of soup samples, varying in salt concentration (0.3, 0.8 and 1.3% salt). A Seven Point Category Scale, a 100 mm Line scale and non‐modulus…