Read Statistics in Food Science and Nutrition (SpringerBriefs in Food Health and Nutrition)
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Book Details :
Published on: 2012-09-12
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Original language: English
Many statistical innovations are linked to applications in food science. For example, the student t-test (a statistical method) was developed to monitor the quality of stout at the Guinness Brewery and multivariate statistical methods are applied widely in the spectroscopic analysis of foods. Nevertheless, statistical methods are most often associated with engineering, mathematics, and the medical sciences, and are rarely thought to be driven by food science. Consequently, there is a dearth of statistical methods aimed specifically at food science, forcing researchers to utilize methods intended for other disciplines. The objective of this Brief will be to highlight the most needed and relevant statistical methods in food science and thus eliminate the need to learn about these methods from other fields. All methods and their applications will be illustrated with examples from research literature. Food Science & Nutrition Springer On these pages you will find Springers journals books and eBooks in all areas of Food Sciences and Nutrition serving researchers professionals lecturers and ... Twitpic - Share photos and videos on Twitter 2017 Twitpic Inc All Rights Reserved. Home Contact Terms Privacy SpringerBriefs in Statistics SpringerBriefs present concise summaries of cutting-edge research and practical applications across a wide spectrum of fields. Featuring compact volumes of 50 to 125 ... Basic Principles of QCM-D - Springer Guangming Liu Affiliated with Department of Chemical Physics University of Science and Technology of China Email author Guangzhao Zhang Affiliated with South China ... Wound Healing and Skin Regeneration - Springer Depending on the healing time skin wounds can be divided into two classes: acute and chronic wounds [1 2]. Acute wounds are characterized by broken or punctured ...
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