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

ISBN: 978-1-4051-6764-2

Hardcover

320 pages

June 2009, Wiley-Blackwell

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- 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

by Stanley P. Cauvain, Linda S. Young

by Simon Langley-Evans

by Peter Ulvskov (Editor)

by Michael A. Bourlakis (Editor), Ilias P. Vlachos (Editor), Vasileios Zeimpekis (Editor)

by Michael Dudbridge

by Andrew J. Taylor (Editor), Robert S. T. Linforth (Editor)

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