Quality of Food Products in Bangladesh

Analysis in the framework of Quality Control and Econometric Techniques

Autori

• Md. Anwar Hossain

Parametri

• 300 pagine
• 11 ore di lettura

• Matematica

Maggiori informazioni sul libro

This work investigates food acceptability by analyzing key predictors and employing a statistical technique to assess the impact of physiochemical and microbial characteristics on various food types. Utilizing data from the Institute of Food Science and Technology in Dhaka, the study examines eight food categories and 678 products through Single Stage Cluster Sampling. It incorporates statistical methods to evaluate the significance of results, demonstrating the technique's adaptability and effectiveness in determining food quality and acceptability.

Lingua: Inglese

Pubblicato: 2018

(In brossura)