Statistical Aspects of the Microbiological Examination of Foods (BOK)

Basil Jarvis

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For many biologists, statistics are an anathema; but statistical analysis of quantitative and qualitative data is of considerable importance. Although spreadsheet software provides a diverse range of statistical tools, users are usually unsure which technique should be used. This book provides the basic statistical theory and practice to understand the types of tests frequently needed for the assessment of microbiological data. No prior knowledge of statistical techniques is required. Even when data can be given to a professional statistician for analysis, the microbiologist needs to have at least a general understanding of the underlying basis of statistical procedures in order to communicate effectively with the statistician. The book contains many worked examples to illustrate the use of the techniques and provides a plethora of references both to standard statistical works and to relevant original scientific papers on food microbiology. * Basil Jarvis has had many years of experience in academic, research and industrial food microbiology and is a Past President of the Society for Applied Microbiology. He has published several edited books and more than 200 scientific articles concerned with food microbiology * NEW to this edition - chapters on Measurement Uncertainty in Microbiology, Statistical Process Control, Food Safety Objectives, Risk Assessment and Microbiological Criteria and a chapter on Validation of Microbiological Methods by Dr Sharon Brunelle, AOAC consultant * Includes additional figures and tables together with many worked examples to illustrate the use of specific procedures in the analysis of data obtained in the microbiological examination of foods

Produktfakta

Språk Engelsk Engelsk Innbinding Innbundet
Utgitt 2008 Forfatter Basil Jarvis
Forlag
ACADEMIC PRESS
ISBN 9780444530394
Antall sider 336 Dimensjoner 19,1cm x 23,5cm x 2cm
Vekt 771 gram Leverandør Bertram Trading Ltd
Emner og form Food & beverage technology

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