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Statistical Methods for Food Science: Introductory Procedures for the Food Practitioner, 2nd Edition

Student Companion Site

Table Of Contents

Chapter 3: Descriptive statistics

Chapter 5: Types of significance test

Chapter 6: Association, correlation and regression

Chapter 8: Sensory and consumer data

Chapter 9: Instrumental data

Chapter 10: Food product formulation

Chapter 11: Statistical quality control

Chapter 12: Multivariate applications

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