Statistical methods for food science: Introductory procedures for the food practitioner/ John A. Bower.
Material type:
TextPublication details: UK: Wiley, 2013Edition: 2nd edDescription: vii, 318 p. ; 25 cmISBN: 9781118541647Subject(s): Food -- Research -- Statistical MethodsDDC classification: 664.0072
Contents:
Part I Introduction and basics
Chapter 1 Basics and terminology
Chapter 2 The nature of data and their collection
Chapter 3 Descriptive statistics
Chapter 4 Analysis of differences-significance testing
Chapter 5 Types of significance test
Chapter 6 Association, correlation and regression
Chapter 7 Experimental design
Part II Applications
Chapter 8 Sensory and consumer data
Chapter 9 Instrumental data
Chapter 10 Food product formulation
Chapter 11 Statistical quality control
Chapter 12 Multivariate applications
| Item type | Current library | Call number | Status | Notes | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
General Books Science Library
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Science Library, Sikkim University Science Library General Section | 664.0072 BOW/S (Browse shelf(Opens below)) | Available | Books For SU Science Library | P44648 |
Total holds: 0
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| 664.001579 SAE/D Determining mycotaxins and mycotoxigenic fungi in food and feed / | 664.001579 YOU/F Food Microbiology/ | 664.00157903 ROB/E Encyclopedia of food microbiology/ | 664.0072 BOW/S Statistical methods for food science: Introductory procedures for the food practitioner/ | 664.02015118 MCN.M Microbial production of food ingredients, enzymes, and nutraceuticals / | 664.024 48335 Microbiology and technology of fermented foods/ | 664.024 CUL/N Novel thermal and non-thermal technologies for fluid foods / |
Part I Introduction and basics
Chapter 1 Basics and terminology
Chapter 2 The nature of data and their collection
Chapter 3 Descriptive statistics
Chapter 4 Analysis of differences-significance testing
Chapter 5 Types of significance test
Chapter 6 Association, correlation and regression
Chapter 7 Experimental design
Part II Applications
Chapter 8 Sensory and consumer data
Chapter 9 Instrumental data
Chapter 10 Food product formulation
Chapter 11 Statistical quality control
Chapter 12 Multivariate applications
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