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Mark D. Normand
Demonstrations 1 - 20 of 148
Three-Endpoints Method for Isothermal Weibullian Chemical Degradation
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Vitamin C Loss in Foods During Heat Processing and Storage
Parameterizing Temperature-Viscosity Relations
Effect of High Expense Charges on an Investment's Net Return
Fate of a Long-Term Index Fund Investment According to the S&P 500
Laplace Distribution in Fluctuating Stock Index Records
Weibullian Chemical Degradation
Simulating Ascorbic Acid Degradation
Additive and Multiplicative Risks
Endpoints Method for Predicting Chemical Degradation in Frozen Foods
Exponential Model for Arrhenius Activation Energy
Prediction of Isothermal Degradation by the Endpoints Method
Risk Guesstimation from Factor Ranges
Volatiles Formation Kinetics in Stored Fish
Comparison of Six Sigmoid Growth Curve Models
Titration of Common Food Acids
Fourier Power Spectrum as a Measure of Line Jaggedness
Thermal Degradation of Three Nutrients in Foods
Hidden Periodicity in Quality Control Records
Food Color Comparisons
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