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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...

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Bibliografiske detaljer
Institution som forfatter: SpringerLink (Online service)
Andre forfattere: Schleining, Gerhard (Editor), Mannino, Saverio (Editor), Suwannaporn, Prisana (Editor)
Format: Electronisk eBog
Sprog:engelsk
Udgivet: Cham : Springer International Publishing : Imprint: Springer, 2024.
Udgivelse:1st ed. 2024.
Serier:Integrating Food Science and Engineering Knowledge Into the Food Chain, 16
Fag:
Food science.
Food > Analysis.
Chemistry.
Food Science.
Food Chemistry.
Online adgang:https://doi.org/10.1007/978-3-031-51568-2
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Indholdsfortegnelse:
  • 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.

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