Statistical Methods for Food Science - Introductory Procedures for the Food Practitioner

- Provides accessible information on statistical methods specifically for the food scientist - Emphasises the univariate approach for the food analyst, formulator and sensory scientist - Takes a 'hands on' approach, with worked examples using calculator and computer and involving a minimum of mathematical formulae.

List of contents

Part I: Introduction and basics.
1 Basics and terminology.
2 The nature of data and its collection.
3 Descriptive Statistics.
4 Analysis of differences - significance testing.
5 Types of significance test.
6 Association, correlation and regression.
7 Experimental Design.
Part II: Applications.
8 Sensory and consumer data.
9 Instrumental data.
10 Food Product Formulation.
11 Statistical Quality Control.
12 Multivariate Applications

Product details

• Authors: John Bower, John A. Bower, BOWER JOHN A MSC
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Hardback
• Released: 15.05.2009
• EAN: 9781405167642
• ISBN: 978-1-4051-6764-2
• No. of pages: 320
• Subject: Natural sciences, medicine, IT, technology > Chemistry > Miscellaneous