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

John A. Bower
ISBN: 978-1-4051-6764-2
Hardcover
320 pages
May 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

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