STATISTICAL PROCEDURES IN FOOD RESEARCH

• Other Authors: Piggott, John Raymond
• Format: Book
• Language: English
• Published: London Elsevier Applied Science 1986
• Subjects: Food
• Online Access: Click Here to View Status and Holdings.

 This book covers the statistical procedures which can be used to aid the interpretation of complex data collected on food: research. Both established and newly developed procedures are discussed to enable the practising food scientist to make the best use of the statistical tools available and to solve particular problems of data analysis The first chapter discusses experimental design, and emphasises the importance of planning experiments and choosing a suitable design to provide the date required. The second chapter covers the procedures and tests for summarising data and hypothesis tasting, and is followed by two chapters on regression analysis and response surface methods. The next two chapters cover the established multivariate methods of discriminant analysis and principal component analysis and these are followed by chapters devoted to the more recently developed Procrustes analysin and partial least square modelling. Some applications of multidimensional scaling are described in another chapter and finally, the recent developments in cluster analysis are discussed The contributors, practising food scientists or statisticians involved in food research, have used many examples to illustrate the applications of the methods. The book is copiously illustrated with tables and figures and each chapter is accompanied by a list of references and suggestions for further reading