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Book
ISBN: 0491018118 Year: 1968 Publisher: London W.H. Allen
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ISBN: 9781544387604 Year: 2019 Publisher: Los Angeles : SAGE,
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ISBN: 0030730953 9780030730955 Year: 1969 Publisher: New York: Holt, Rinehart and Winston,
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ISBN: 0070517762 Year: 1972 Publisher: New York (N.Y.) : McGraw-Hill,
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Year: 1959 Publisher: Washington : U.S. Government Printing Office,
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Year: 2016 Publisher: Washington (DC) : National Academies Press,
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Year: 1966 Publisher: Cambridge : Cambridge University Press,
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Year: 2006 Publisher: Rockville (MD) : Agency for Healthcare Research and Quality (US),
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ISBN: 0511569688 Year: 1969 Publisher: Cambridge : Cambridge University Press,
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This is a straightforward and practical introduction to statistics for students without any advanced knowledge of mathematics who need to use statistical techniques. The author provides a wide selection of effective tools of the trade so that the reader can tackle a whole variety of concrete situations. No attempt is made to give a comprehensive account of the subject. Enough technique is explained so that the reader can appreciate when there is a need to turn to more advanced material elsewhere. The basic mathematics required is at the level of senior secondary school education, although even less is necessary for the earlier chapters of the book.
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Year: 2012 Publisher: Firenze : Firenze University Press,
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This is a book on the state of the art of scientific research applied to the fields of viticulture, management of the foliage, manual and mechanical harvesting, vinification techniques, the use of mixed yeast cultures, malolactic fermentation and microoxygenation. It synthetically illustrates the lines of research that the Consorzio Tuscania has co-ordinated in the four-year period 2007-2010. Each of these lines of research has been conducted in liaison with some of the most important scientific institutions in the sector: CNR Ibimet, DIPROVE (University of Milan), IASMA-FEM, University of Florence (DEISTAF, DIPSA, DIBA Departments), SAIFET (University-Polytechnic of the Marches) and DISAABA (University of Sassari). The work offer useful cues for updating the production techniques for quality red wines.