Statistics in Food and Biotechnology From Theory to Practical Applications /
The proper use of statistical methods is essential in food processing and biotechnology, and very few publications have focused on the practical application of these methods. This book utilizes case studies to explain the corresponding basics with a focus on understanding how and when to use the app...
Պահպանված է:
| Համատեղ հեղինակ: | |
|---|---|
| Այլ հեղինակներ: | , , |
| Ձևաչափ: | Էլեկտրոնային էլ․ գիրք |
| Լեզու: | անգլերեն |
| Հրապարակվել է: |
Cham :
Springer International Publishing : Imprint: Springer,
2024.
|
| Հրատարակություն: | 1st ed. 2024. |
| Շարք: | Integrating Food Science and Engineering Knowledge Into the Food Chain,
16 |
| Խորագրեր: | |
| Առցանց հասանելիություն: | https://doi.org/10.1007/978-3-031-51568-2 |
| Ցուցիչներ: |
Ավելացրեք ցուցիչ
Չկան պիտակներ, Եղեք առաջինը, ով նշում է այս գրառումը!
|
MARC
| LEADER | 00000nam a22000005i 4500 | ||
|---|---|---|---|
| 001 | 978-3-031-51568-2 | ||
| 003 | DE-He213 | ||
| 005 | 20251113180240.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 241024s2024 sz | s |||| 0|eng d | ||
| 020 | |a 9783031515682 |9 978-3-031-51568-2 | ||
| 024 | 7 | |a 10.1007/978-3-031-51568-2 |2 doi | |
| 050 | 4 | |a TX341-641 | |
| 072 | 7 | |a TDCT |2 bicssc | |
| 072 | 7 | |a TEC012000 |2 bisacsh | |
| 072 | 7 | |a TDCT |2 thema | |
| 082 | 0 | 4 | |a 641.3 |2 23 |
| 082 | 0 | 4 | |a 664 |2 23 |
| 245 | 1 | 0 | |a Statistics in Food and Biotechnology |h [electronic resource] : |b From Theory to Practical Applications / |c edited by Gerhard Schleining, Saverio Mannino, Prisana Suwannaporn. |
| 250 | |a 1st ed. 2024. | ||
| 264 | 1 | |a Cham : |b Springer International Publishing : |b Imprint: Springer, |c 2024. | |
| 300 | |a XII, 469 p. 168 illus., 62 illus. in color. |b online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 341 | 0 | |b Table of contents navigation |2 onix | |
| 341 | 0 | |b Single logical reading order |2 onix | |
| 341 | 0 | |b Short alternative textual descriptions |2 onix | |
| 341 | 0 | |b Use of color is not sole means of conveying information |2 onix | |
| 341 | 0 | |b Use of high contrast between text and background color |2 onix | |
| 341 | 0 | |b Next / Previous structural navigation |2 onix | |
| 341 | 0 | |b All non-decorative content supports reading without sight |2 onix | |
| 347 | |a text file |b PDF |2 rda | ||
| 490 | 1 | |a Integrating Food Science and Engineering Knowledge Into the Food Chain, |x 2512-2258 ; |v 16 | |
| 505 | 0 | |a Basic Statistics for data collection and treatment -- Sampling -- statistic for food product and process development -- statistical process control -- Statistic for sensory science -- Statistic for analytical methods. | |
| 520 | |a The proper use of statistical methods is essential in food processing and biotechnology, and very few publications have focused on the practical application of these methods. This book utilizes case studies to explain the corresponding basics with a focus on understanding how and when to use the appropriate statistical methods. The text is structured according to practical applications, starting from data collection and data treatment, moving to product development, process control and analytical methods. Practical Examples of Using Statistics in Food and Biotechnology begins with a detailed introduction to statistics and their use in food processing. The first main section focuses on statistics for data collection and treatment featuring scales of measurement, sampling and summarizing and presenting data. Another section looks at statistics for food product and process development, examining mixture experiments for different food groups from meat and fish to vegetables, juices, rice and olive oils. Further sections focus on statistical process control, statistics for sensory science and a wide range of analytical methods including LC-MS/MS and other cutting edge methods. In providing practical, hands-on information on the use of statistics in food processing, this work will be of major importance for food professionals, industry staff and researchers in food and biotechnology. . | ||
| 532 | 8 | |a Accessibility summary: This PDF does not fully comply with PDF/UA standards, but does feature limited screen reader support, described non-text content (images, graphs), bookmarks for easy navigation and searchable, selectable text. Users of assistive technologies may experience difficulty navigating or interpreting content in this document. We recognize the importance of accessibility, and we welcome queries about accessibility for any of our products. If you have a question or an access need, please get in touch with us at accessibilitysupport@springernature.com. | |
| 532 | 8 | |a No reading system accessibility options actively disabled | |
| 532 | 8 | |a Publisher contact for further accessibility information: accessibilitysupport@springernature.com | |
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Chemistry. | |
| 650 | 1 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Food Chemistry. |
| 700 | 1 | |a Schleining, Gerhard. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Mannino, Saverio. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Suwannaporn, Prisana. |e editor. |0 (orcid)0000-0001-5688-6144 |1 https://orcid.org/0000-0001-5688-6144 |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 710 | 2 | |a SpringerLink (Online service) | |
| 773 | 0 | |t Springer Nature eBook | |
| 776 | 0 | 8 | |i Printed edition: |z 9783031515675 |
| 776 | 0 | 8 | |i Printed edition: |z 9783031515699 |
| 776 | 0 | 8 | |i Printed edition: |z 9783031515705 |
| 830 | 0 | |a Integrating Food Science and Engineering Knowledge Into the Food Chain, |x 2512-2258 ; |v 16 | |
| 856 | 4 | 0 | |u https://doi.org/10.1007/978-3-031-51568-2 |
| 912 | |a ZDB-2-CMS | ||
| 912 | |a ZDB-2-SXC | ||
| 950 | |a Chemistry and Materials Science (SpringerNature-11644) | ||
| 950 | |a Chemistry and Material Science (R0) (SpringerNature-43709) | ||