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Statistics in food science and nutrition

Auteur: Are Hugo Pripp
Uitgever: New York, NY : Springer, ©2013.
Serie: SpringerBriefs in food, health, and nutrition.
Editie/Formaat:   eBoek : Document : EngelsAlle edities en materiaalsoorten bekijken.
Samenvatting:
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  Meer lezen...
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Genre/Vorm: Electronic books
Aanvullende fysieke materiaalsoort: Print version:
Pripp, Are Hugo.
Statistics in food science and nutrition.
New York, NY : Springer, ©2013
(DLC) 2012945941
Genre: Document, Internetbron
Soort document Internetbron, Computerbestand
Alle auteurs / medewerkers: Are Hugo Pripp
ISBN: 9781461450108 1461450101 1461450098 9781461450092
OCLC-nummer: 811249946
Beschrijving: 1 online resource : illustrations.
Inhoud: Statistics in Food Science and Nutrition --
Methods and Principles of Statistical Analysis --
Applying Statistics to Food Quality --
Nutritional Epidemiology and Health Effects of Foods --
Application of Multivariate Analysis: Benefits and Pitfalls.
Serietitel: SpringerBriefs in food, health, and nutrition.
Verantwoordelijkheid: Are Hugo Pripp.

Fragment:

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  Meer lezen...

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