Statistical methods for food science : Introductory procedures for the food practitioner

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Statistical methods for food science : Introductory procedures for the food practitioner

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This book provides a source text on accessible statistical procedures for the food scientist, and is aimed at professionals and students in food laboratories where analytical, instrumental and sensory data are gathered and require some form of summary and analysis before interpretation.

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Библиографические подробности
Главный автор:	Bower, John A.
Формат:	‌
Язык:	Vietnamese
Опубликовано:	UK Wiley Blackwell 2013
Редактирование:	2nd ed.
Предметы:	Công nghệ thực phẩm
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

Thư viện lưu trữ:	Thư viện Trường Đại học Nam Cần Thơ

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