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Cheddar cheese

Description:Concentrations of acetic acid, H2S, and lactic acid in 30 samples of mature cheddar cheese. A subjective taste value is also provided.
Data source:David Moore and George McCabe (1989). Introduction to the Practice of Statistics. Also see http://lib.stat.cmu.edu/DASL/Datafiles/Cheese.html
Data shape:30 rows and 4 columns
Usage restrictions:Unknown
Contact person:Kevin Dunn
Contact details:datasets@connectmv.com
Added here on:09 January 2011 20:35
Last updated:12 January 2011 13:45

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Tags for this dataset

multivariate regression
(c) Kevin Dunn, learnche.org