Electronic Resource

Statistics in food science and nutrition

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Many statistical innovations are linked to applications in food science. For example, the student t-test (a statistical method) was developed to monitor the quality of stout at the Guinness Brewery and multivariate statistical methods are applied widely in the spectroscopic analysis of foods. Nevertheless, statistical methods are most often associated with engineering, mathematics, and the medical sciences, and are rarely thought to be driven by food science. Consequently, there is a dearth of statistical methods aimed specifically at food science, forcing researchers to utilize methods intended for other disciplines. The objective of this Brief will be to highlight the most needed and relevant statistical methods in food science and thus eliminate the need to learn about these methods from other fields. All methods and their applications will be illustrated with examples from research literature. ​

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

E152

Penerbit

New York : Springer., 2012

Deskripsi Fisik

VIII, 66 hlm. : il. warna

Bahasa

English

ISBN/ISSN

9781461450108

Klasifikasi

NONE

Tipe Isi

tactile text

Tipe Media

computer

Tipe Pembawa

online resource

Edisi

-

Subjek

Nutrisi
Ilmu Pangan

Info Detail Spesifik

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Pernyataan Tanggungjawab

Are Hugo Pripp

Versi lain/terkait

Lampiran Berkas

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