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Regresní metody odhadu vybraných charakteristik tavených sýrů v závislosti na poměru tavicích solí / Regression methods of estimation of chosen properties of processed cheese with regard to the relative amount of different ternary mixtures of sodium phosphates.

This thesis deals with regression analysis of experimentally measured data of processed cheese. There is a polynomial regression used. The choice of regressors is based on Stepwise Regression and Mallows's Statistics. The estimation of the mean value is used to find the best mixture of the emulsifying salts with regards to the observed characteristic of the processed cheese. Analysis of the experiment and its results are well documented graphically.

Identiferoai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:230946
Date January 2013
CreatorsPetrovič, Branislav
ContributorsMrázková, Eva, Michálek, Jaroslav
PublisherVysoké učení technické v Brně. Fakulta strojního inženýrství
Source SetsCzech ETDs
LanguageSlovak
Detected LanguageEnglish
Typeinfo:eu-repo/semantics/masterThesis
Rightsinfo:eu-repo/semantics/restrictedAccess

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