Introduction to Experimental Designs with PROC GLIMMIX of SAS: Applications in Food Science and Agricultural Science
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Hauptverfasser: | , , |
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Format: | Elektronisch E-Book |
Sprache: | English |
Veröffentlicht: |
Cham
Springer Nature Switzerland
2024
Cham Springer |
Ausgabe: | 1st ed. 2024 |
Schlagworte: | |
Online-Zugang: | DE-634 DE-1102 DE-1028 DE-523 DE-91 DE-19 Volltext |
Beschreibung: | 1 Online-Ressource (IX, 266 p. 27 illus., 4 illus. in color) |
ISBN: | 9783031655753 |
DOI: | 10.1007/978-3-031-65575-3 |
Internformat
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Datensatz im Suchindex
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author | Salinas Ruíz, Josafhat Montesinos López, Osval Antonio Crossa, Jose |
author_facet | Salinas Ruíz, Josafhat Montesinos López, Osval Antonio Crossa, Jose |
author_role | aut aut aut |
author_sort | Salinas Ruíz, Josafhat |
author_variant | r j s rj rjs l o a m loa loam j c jc |
building | Verbundindex |
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ctrlnum | (ZDB-2-SBL)9783031655753 (OCoLC)1466912389 (DE-599)BVBBV049904430 |
dewey-full | 519.57 |
dewey-hundreds | 500 - Natural sciences and mathematics |
dewey-ones | 519 - Probabilities and applied mathematics |
dewey-raw | 519.57 |
dewey-search | 519.57 |
dewey-sort | 3519.57 |
dewey-tens | 510 - Mathematics |
discipline | Biologie Mathematik |
doi_str_mv | 10.1007/978-3-031-65575-3 |
edition | 1st ed. 2024 |
format | Electronic eBook |
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indexdate | 2024-12-06T15:07:30Z |
institution | BVB |
isbn | 9783031655753 |
language | English |
oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-035243341 |
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physical | 1 Online-Ressource (IX, 266 p. 27 illus., 4 illus. in color) |
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publisher | Springer Nature Switzerland Springer |
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spelling | Salinas Ruíz, Josafhat Verfasser aut Introduction to Experimental Designs with PROC GLIMMIX of SAS Applications in Food Science and Agricultural Science by Josafhat Salinas Ruíz, Osval Antonio Montesinos López, Jose Crossa 1st ed. 2024 Cham Springer Nature Switzerland 2024 Cham Springer 1 Online-Ressource (IX, 266 p. 27 illus., 4 illus. in color) txt rdacontent c rdamedia cr rdacarrier Design of Experiments Agriculture Food Science Experimental design Food science Montesinos López, Osval Antonio aut Crossa, Jose aut Erscheint auch als Druck-Ausgabe 978-3-031-65574-6 Erscheint auch als Druck-Ausgabe 978-3-031-65576-0 Erscheint auch als Druck-Ausgabe 978-3-031-65577-7 https://doi.org/10.1007/978-3-031-65575-3 Verlag URL des Erstveröffentlichers Volltext |
spellingShingle | Salinas Ruíz, Josafhat Montesinos López, Osval Antonio Crossa, Jose Introduction to Experimental Designs with PROC GLIMMIX of SAS Applications in Food Science and Agricultural Science Design of Experiments Agriculture Food Science Experimental design Food science |
title | Introduction to Experimental Designs with PROC GLIMMIX of SAS Applications in Food Science and Agricultural Science |
title_auth | Introduction to Experimental Designs with PROC GLIMMIX of SAS Applications in Food Science and Agricultural Science |
title_exact_search | Introduction to Experimental Designs with PROC GLIMMIX of SAS Applications in Food Science and Agricultural Science |
title_full | Introduction to Experimental Designs with PROC GLIMMIX of SAS Applications in Food Science and Agricultural Science by Josafhat Salinas Ruíz, Osval Antonio Montesinos López, Jose Crossa |
title_fullStr | Introduction to Experimental Designs with PROC GLIMMIX of SAS Applications in Food Science and Agricultural Science by Josafhat Salinas Ruíz, Osval Antonio Montesinos López, Jose Crossa |
title_full_unstemmed | Introduction to Experimental Designs with PROC GLIMMIX of SAS Applications in Food Science and Agricultural Science by Josafhat Salinas Ruíz, Osval Antonio Montesinos López, Jose Crossa |
title_short | Introduction to Experimental Designs with PROC GLIMMIX of SAS |
title_sort | introduction to experimental designs with proc glimmix of sas applications in food science and agricultural science |
title_sub | Applications in Food Science and Agricultural Science |
topic | Design of Experiments Agriculture Food Science Experimental design Food science |
topic_facet | Design of Experiments Agriculture Food Science Experimental design Food science |
url | https://doi.org/10.1007/978-3-031-65575-3 |
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