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Statistics in food science and nutrition

Autor: Are Hugo Pripp
Editora: New York, NY : Springer, ©2013.
Séries: SpringerBriefs in food, health, and nutrition.
Edição/Formato   e-book : Documento : InglêsVer todas as edições e formatos
Resumo:
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  Ler mais...
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Gênero/Forma: Electronic books
Formato Físico Adicional: Print version:
Pripp, Are Hugo.
Statistics in food science and nutrition.
New York, NY : Springer, ©2013
(DLC) 2012945941
Tipo de Material: Documento, Recurso Internet
Tipo de Documento Recursos de internet, Arquivo de computador
Todos os Autores / Contribuintes: Are Hugo Pripp
ISBN: 9781461450108 1461450101 1461450098 9781461450092
Número OCLC: 811249946
Descrição: 1 online resource : illustrations.
Conteúdos: 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.
Título da Série: SpringerBriefs in food, health, and nutrition.
Responsabilidade: Are Hugo Pripp.

Resumo:

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  Ler mais...

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