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Statistics in Food Science and Nutrition / Are Hugo Pripp

£17.99

Product description

This paperback book is in excellent condition. There is a point indentation on the front cover and slight edge wear along the top edge, but overall the cover is in excellent condition. Internally the pages are in excellent condition - clean, tight and unmarked - almost as new.

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.

Item details

Author(s):
Are Hugo Pripp
Condition:
Used: very good
Dimensions:
15.5 x 23.5 x 0.5 cm
Edition:
1st
Format:
Paperback
ISBN-10:
1461450098
ISBN-13:
9781461450092
Number of pages:
66
Publisher:
Springer (2013)
Title:
Statistics in Food Science and Nutrition

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About this item

This paperback book is in excellent condition. There is a point indentation on the front cover and slight edge wear along the top edge, but overall the cover is in excellent condition. Internally the pages are in excellent condition - clean, tight and unmarked - almost as new.

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.

Author(s):
Are Hugo Pripp
Condition:
Used: very good
Dimensions:
15.5 x 23.5 x 0.5 cm
Edition:
1st
Format:
Paperback
ISBN-10:
1461450098
ISBN-13:
9781461450092
Number of pages:
66
Publisher:
Springer (2013)
Title:
Statistics in Food Science and Nutrition

Delivery & returns

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