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001 978-3-031-51568-2
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020 _a9783031515682
_9978-3-031-51568-2
024 7 _a10.1007/978-3-031-51568-2
_2doi
050 4 _aTX341-641
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
072 7 _aTDCT
_2thema
245 1 0 _aStatistics in Food and Biotechnology
_h[electronic resource] :
_bFrom Theory to Practical Applications /
_cedited by Gerhard Schleining, Saverio Mannino, Prisana Suwannaporn.
250 _a1st ed. 2024.
264 1 _aCham :
_bSpringer International Publishing :
_bImprint: Springer,
_c2024.
300 _aXII, 469 p. 168 illus., 62 illus. in color.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
490 1 _aIntegrating Food Science and Engineering Knowledge Into the Food Chain,
_x2512-2258 ;
_v16
505 0 _aBasic Statistics for data collection and treatment -- Sampling -- statistic for food product and process development -- statistical process control -- Statistic for sensory science -- Statistic for analytical methods.
520 _aThe proper use of statistical methods is essential in food processing and biotechnology, and very few publications have focused on the practical application of these methods. This book utilizes case studies to explain the corresponding basics with a focus on understanding how and when to use the appropriate statistical methods. The text is structured according to practical applications, starting from data collection and data treatment, moving to product development, process control and analytical methods. Practical Examples of Using Statistics in Food and Biotechnology begins with a detailed introduction to statistics and their use in food processing. The first main section focuses on statistics for data collection and treatment featuring scales of measurement, sampling and summarizing and presenting data. Another section looks at statistics for food product and process development, examining mixture experiments for different food groups from meat and fish to vegetables, juices, rice and olive oils. Further sections focus on statistical process control, statistics for sensory science and a wide range of analytical methods including LC-MS/MS and other cutting edge methods. In providing practical, hands-on information on the use of statistics in food processing, this work will be of major importance for food professionals, industry staff and researchers in food and biotechnology. .
650 0 _aFood science.
_965012
650 0 _aFood
_xAnalysis.
_970753
650 0 _aChemistry.
650 1 4 _aFood Science.
_965012
650 2 4 _aFood Chemistry.
_970754
700 1 _aSchleining, Gerhard.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
_986497
700 1 _aMannino, Saverio.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
_986498
700 1 _aSuwannaporn, Prisana.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
_986499
710 2 _aSpringerLink (Online service)
773 0 _tSpringer Nature eBook
776 0 8 _iPrinted edition:
_z9783031515675
776 0 8 _iPrinted edition:
_z9783031515699
776 0 8 _iPrinted edition:
_z9783031515705
830 0 _aIntegrating Food Science and Engineering Knowledge Into the Food Chain,
_x2512-2258 ;
_v16
_986500
856 4 0 _uhttps://doi.org/10.1007/978-3-031-51568-2
912 _aZDB-2-CMS
912 _aZDB-2-SXC
999 _c64434
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