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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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

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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