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dc.contributor.authorFerreira, Thania Alexandra
dc.contributor.authorBarrado Esteban, Enrique 
dc.date.accessioned2020-07-21T10:29:12Z
dc.date.available2020-07-21T10:29:12Z
dc.date.issued2020
dc.identifier.citation229. E. Barrado, T. Alexandra Ferreira Design of experiments in Chemistry DESIGN OF EXPERIMENTS FOR CHEMICAL, PHARMACEUTICAL, FOOD, AND INDUSTRIAL APPLICATIONS ICI Global. Editorial Discovery. ISSN:2327-5448. (2020). Cap. 13, pg 300-314es
dc.identifier.isbnISSN:2327-5448es
dc.identifier.urihttp://uvadoc.uva.es/handle/10324/41504
dc.descriptionProducción Científicaes
dc.description.abstractThe term design of experiments in analytical chemistry is associated to the establishment of adequate process conditions in order to: improve the instrumental conditions and/or extract the highest information from the experimental data. In this chapter there are practical problem solving strategies used to obtain a product or chemical process with desirable characteristics in an efficient mode. The information is presented as a tutorial and the main advantages and disadvantages are presented and discussed, emphasizing the effect of reduction of experimentation in the data quality.es
dc.format.mimetypeapplication/pdfes
dc.language.isoenges
dc.publisherICI Global. Editorial Discoveryes
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccesses
dc.subject.classificationFactorial Design, Fractional Factorial Designs, Variable Evaluation, ANOVAes
dc.titleDesign of experiments in Chemistryes
dc.typeinfo:eu-repo/semantics/bookPartes
dc.rights.holderICI Global. Editorial Discoveryes
dc.identifier.publicationfirstpage300es
dc.identifier.publicationlastpage314es
dc.identifier.publicationtitleDESIGN OF EXPERIMENTS FOR CHEMICAL, PHARMACEUTICAL, FOOD, AND INDUSTRIAL APPLICATIONSes
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones


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