LEADER 01294nam0-22004211i-450- 001 990000820140403321 005 20060915123315.0 010 $a88-387-1907-1 035 $a000082014 035 $aFED01000082014 035 $a(Aleph)000082014FED01 035 $a000082014 100 $a20020821d2001----km-y0itay50------ba 101 0 $aita 102 $aIT 105 $aa-------001yy 200 1 $aRepertorio dei materiali per la bioedilizia$f[a cura di Giancarlo Allen, Marco Moro, Luciano Burro] 210 $aRimini$cMaggioli$d[2001] 215 $a506 p.$cill.$d30 cm 225 1 $aProgettazione: tecniche & materiali$v295 300 $aIn cop.: ANAB, Associazione nazionale architettura bioecologica 610 0 $aMateriali da costruzione$aRepertori 676 $a691.0294 702 1$aAllen,$bGiancarlo 702 1$aBurro,$bLuciano 702 1$aMoro,$bMarco 712 02$aAssociazione nazionale architettura bioecologica 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990000820140403321 952 $a13 A 47 20$b13137$fFINBC 952 $a328136$b2336$fDCATA 952 $aTECN C 416$b12101$fFARBC 959 $aFARBC 959 $aFINBC 959 $aDCATA 996 $aRepertorio dei materiali per la bioedilizia$978484 997 $aUNINA LEADER 05277nam 2200625Ia 450 001 996214682603316 005 20230721023347.0 010 $a1-282-38006-0 010 $a9786612380068 010 $a1-4443-2094-7 010 $a1-4443-2095-5 035 $a(CKB)1000000000822250 035 $a(EBL)470436 035 $a(OCoLC)496961819 035 $a(SSID)ssj0000343231 035 $a(PQKBManifestationID)11304608 035 $a(PQKBTitleCode)TC0000343231 035 $a(PQKBWorkID)10290979 035 $a(PQKB)10079313 035 $a(MiAaPQ)EBC470436 035 $a(EXLCZ)991000000000822250 100 $a20080806d2009 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aStatistical methods for food science$b[electronic resource] $eintroductory procedures for the food practitioner /$fby John A. Bower 205 $a1st ed. 210 $aOxford, UK ;$aAmes, Iowa $cBlackwell Pub.$d2009 215 $a1 online resource (321 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-6764-5 320 $aIncludes bibliographical references and index. 327 $aStatistical Methods for Food Science; Contents; Preface; Acknowledgements; Part I Introduction and basics; Chapter 1 Basics and terminology; 1.1 Introduction; 1.2 What the book will cover; 1.3 The importance of statistics; 1.4 Applications of statistical procedures in food science; 1.5 Focus and terminology; References; Software sources and links; Chapter 2 The nature of data and their collection; 2.1 Introduction; 2.2 The nature of data and their collection; 2.3 Collection of data and sampling; 2.4 Populations; References; Chapter 3 Descriptive statistics; 3.1 Introduction 327 $a3.2 Tabular and graphical displays3.3 Descriptive statistic measures; 3.4 Measurement uncertainty; 3.5 Determination of population nature and variance homogeneity; References; Chapter 4 Analysis of differences - significance testing; 4.1 Introduction; 4.2 Significance (hypothesis) testing; 4.3 Assumptions of significance tests; 4.4 Stages in a significance test; 4.5 Selection of significance tests; 4.6 Parametric or non-parametric tests; References; Chapter 5 Types of significance test; 5.1 Introduction; 5.2 General points; 5.3 Significance tests for nominal data (non-parametric) 327 $a5.4 Significance tests for ordinal data (non-parametric)5.5 Significance tests for interval and ratio data (parametric); References; Chapter 6 Association, correlation and regression; 6.1 Introduction; 6.2 Association; 6.3 Correlation; 6.4 Regression; References; Chapter 7 Experimental design; 7.1 Introduction; 7.2 Terminology and general procedure; 7.3 Sources of experimental error and its reduction; 7.4 Types of design; 7.5 Analysis methods and issues; 7.6 Applicability of designs; References; Part II Applications; Chapter 8 Sensory and consumer data; 8.1 Introduction 327 $a8.2 The quality and nature of sensory and consumer data8.3 Experimental design issues; 8.4 Consumer data (sensory and survey); 8.5 Trained panel sensory data; 8.6 Analysis of relationships; References; Chapter 9 Instrumental data; 9.1 Introduction; 9.2 Quality and nature of instrumental data; 9.3 Sampling and replication; 9.4 Experimental design issues; 9.5 Statistical analysis of instrumental data; 9.6 Chemical analysis applications; 9.7 Analysis of relationships; References; Chapter 10 Food product formulation; 10.1 Introduction; 10.2 Design application in food product development 327 $a10.3 Single ingredient effects10.4 Two or more ingredients; 10.5 Screening of many ingredients; 10.6 Formulation by constraints; References; Chapter 11 Statistical quality control; 11.1 Introduction; 11.2 Types of statistical quality control; 11.3 Sampling procedures; 11.4 Control charts; 11.5 Acceptance sampling; References; Chapter 12 Multivariate applications; 12.1 Introduction; 12.2 Multivariate methods and their characteristics; 12.3 Multivariate modes; 12.4 Relationship of consumer preference with sensory measures; References; Index 330 $aThe recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult subject and is often avoided because of its complexity and a lack of specific application to the requirements of food science. This situation is changing - there is now much material on multivariate applications for the more advanced reader, but a case exists for a univariate approach aimed at the non-statistician. This book provides a source 606 $aFood$xResearch$xStatistical methods 606 $aNutrition$xResearch$xStatistical methods 615 0$aFood$xResearch$xStatistical methods. 615 0$aNutrition$xResearch$xStatistical methods. 676 $a641.3 676 $a664.0072 676 $a664/.0072 700 $aBower$b John A.$cMSc.$0514355 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996214682603316 996 $aStatistical methods for food science$9852046 997 $aUNISA