Kurzbeschreibung This book provides food science and technology practitioners with a source text on accessible statistical procedures for application in several areas. Aimed at professionals and students in the food laboratory, the book is for the food analyst, the sensory scientist, and the food formulator. Additional aspects of experimental design deal with application to food research. The emphasis is on a 'hands on' approach, with worked examples using calculator and computer and involving a minimum of mathematical formulae.
