| 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: | kgdunn@gmail.com |
| Added here on: | 09 January 2011 20:35 |
| Last updated: | 11 November 2018 16:30 |
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