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.

Description

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.

Links & Downloads

1. http://www.nusl.cz/ntk/nusl-230946

Tags

Additional Fields

Identifer	oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:230946
Date	January 2013
Creators	Petrovič, Branislav
Contributors	Mrázková, Eva, Michálek, Jaroslav
Publisher	Vysoké učení technické v Brně. Fakulta strojního inženýrství
Source Sets	Czech ETDs
Language	Slovak
Detected Language	English
Type	info:eu-repo/semantics/masterThesis
Rights	info:eu-repo/semantics/restrictedAccess