Statistics for food science II: chemical analysis data
John A. Bower
(Lecturer in Food Science in the Department of Applied Consumer Studies, Queen Margaret College, Edinburgh, UK)
2002
Abstract
Introduces some simple statistics employed in analysing chemical analysis data. Describes measures of precision and accuracy and how the use of confidence intervals and repeatability can guide validation of data.
Keywords
Citation
Bower, J.A. (1995), "Statistics for food science II: chemical analysis data", Nutrition & Food Science, Vol. 95 No. 5, pp. 29-34. https://doi.org/10.1108/00346659510094017
Publisher
:MCB UP Ltd
Copyright © 1995, MCB UP Limited