Chapter 14. Statistical Design: Experimental Units and Proper Designs
- Jacqueline H. Beckley,
- M. Michele Foley,
- Elizabeth J. Topp,
- J. C. Huang,
- Witoon Prinyawiwatkul
Published Online: 30 NOV 2007
DOI: 10.1002/9780470277621.ch14
© 2007 Blackwell Publishing and the Institute of Food Technologists
Book Title
Accelerating New Food Product Design and Development
Additional Information
How to Cite
Kassel, T. and Huang, J. C. (2007) Statistical Design: Experimental Units and Proper Designs, in Accelerating New Food Product Design and Development (eds J. H. Beckley, M. M. Foley, E. J. Topp, J. C. Huang and W. Prinyawiwatkul), Blackwell Publishing, Ames, Iowa, USA. doi: 10.1002/9780470277621.ch14
Publication History
- Published Online: 30 NOV 2007
- Published Print: 19 MAR 2007
ISBN Information
Print ISBN: 9780813808093
Online ISBN: 9780470277621
- Summary
- Chapter
- References
Keywords:
- food scientists;
- ingredient;
- experimental unit;
- produces;
- dough
Summary
This chapter contains sections titled:
Definition of Experimental Unit and Subsample
Experimental Unit of Instrumental and Sensory Data
Replications
Experimental Design Structure
Analysis of Variance Table
Two Factors Experiment
Three Factors Experiment
Nested Factorial Experiment and Split-Plot Design