Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김광옥 | * |
dc.date.accessioned | 2018-06-02T08:14:48Z | - |
dc.date.available | 2018-06-02T08:14:48Z | - |
dc.date.issued | 1998 | * |
dc.identifier.issn | 0887-8250 | * |
dc.identifier.other | OAK-17297 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/244274 | - |
dc.description.abstract | A traditional approach to intensity scaling, using ratings on a 9-point category scale was compared to a method that combined elements of ranking called Rank-Rating. The latter method forced judges to retaste stimuli whose tastes they had forgotten and accordingly reduced discrimination errors, thus increasing ability to discriminate. | * |
dc.language | English | * |
dc.title | A new approach to category scales of intensity I: Traditional versus rank-rating | * |
dc.type | Article | * |
dc.relation.issue | 3 | * |
dc.relation.volume | 13 | * |
dc.relation.index | SCI | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.startpage | 241 | * |
dc.relation.lastpage | 249 | * |
dc.relation.journaltitle | Journal of Sensory Studies | * |
dc.identifier.scopusid | 2-s2.0-0038979367 | * |
dc.author.google | Kim K.-O. | * |
dc.author.google | O'Mahony M. | * |
dc.contributor.scopusid | 김광옥(7409315718;57193501163) | * |
dc.date.modifydate | 20240322114551 | * |