Bower, John A. <br/><br/>
Statistical methods for food science: Introductory procedures for the food practitioner/ 
John A. Bower. 
 - 2nd ed. 
 - UK:  Wiley,  2013. 
 - vii, 318 p. ;  25 cm. 
<br/><br/>Part I Introduction and basics<br/>Chapter 1 Basics and terminology<br/>Chapter 2 The nature of data and their collection<br/>Chapter 3 Descriptive statistics<br/>Chapter 4 Analysis of differences-significance testing<br/>Chapter 5 Types of significance test<br/>Chapter 6 Association, correlation and regression<br/>Chapter 7 Experimental design<br/><br/>Part II Applications<br/>Chapter 8 Sensory and consumer data<br/>Chapter 9 Instrumental data<br/>Chapter 10 Food product formulation<br/>Chapter 11 Statistical quality control<br/>Chapter 12 Multivariate applications<br/> 
<br/><br/><label>ISBN: </label>9781118541647 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Research--Statistical Methods
<br/><br/><label>Dewey Class. No.: </label>664.0072  / BOW/S