A dairy products company is developing a new organic yogurt
A dairy products company is developing a new organic yogurt. The company assembles a panel of tasters to compare two possible formulations of the new product. The panel lists are asked to rate the taste of each yogurt on a scale of 1 to 5, with 1 corresponding to “absolutely delicious,” and 5 corresponding to “inedible.” The results of the taste test are shown below in Exhibit 9.49.
Is there evidence, at the 2.5% level of significance, that the tasters prefer one yogurt recipe over the other?
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