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Chemistry

Mathematics & Science

Food Science

Gt Product Group

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B2B GT

CL Carton Count

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B2B & B2C

<P>The practical approaches championed in this book have led to increasing the quality of many successful products through providing a better understanding of consumer needs, current product and process performance and a desired future state. This title illustrates thorough specific examples the problems food scientists face in their work and how the tools of statistics can help them to make more informed decisions.</P>

Statistics for Food Scientists

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COLSO

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STATISTICS FOR FOOD SCIENTISTS

Duration

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Front Cover.
Half Title Page.
Title Page.
Copyright Page.
Contents.
Acknowledgments.
Introduction.
1: Descriptive Statistics and Graphical Analysis.
2: Hypothesis Testing.
3: Analysis of Variance (ANOVA).
4: Measurement Systems Analysis (MSA).
5: Regression and Correlation.
6: Statistical Process Control (SPC).
7: Sampling.
8: Process Capability.
9: Design of Experiments Foundation.
10: Screening Experimental Designs.
11: Response Surface (Optimization) Experimental Designs.
12: Mixture Experimental Design.
13: Wrapping It All Up!.
Index.

Statistics for Food Scientists.css-1p8rvzy{position:absolute;padding-left:8px;}

Statistics for Food Scientists