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Statistics in food science and nutrition

作者: Are Hugo Pripp
出版商: New York, NY : Springer, ©2013.
叢書: SpringerBriefs in food, health, and nutrition.
版本/格式:   電子書 : 文獻 : 英語所有版本和格式的總覽
資料庫:WorldCat
提要:
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  再讀一些...
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類型/形式: Electronic books
資料類型: 文獻, 網際網路資源
文件類型: 網路資源, 電腦資料
所有的作者/貢獻者: Are Hugo Pripp
ISBN: 9781461450108 1461450101 1461450098 9781461450092
OCLC系統控制編碼: 811249946
描述: 1 online resource : illustrations.
内容: 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.
叢書名: SpringerBriefs in food, health, and nutrition.
責任: Are Hugo Pripp.
更多資訊:

摘要:

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.

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