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Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentation. It provides the fundamentals on statistical methods to solve standard problems associated with food engineering and fermentation technology.

Crossover designs are useful in various areas of human investigation, including agriculture, animal nutrition, clinical trials, pharmaceutical studies, biological assays, weather modification experiments, and sensory evaluation of food products. This book presents an account of the developments in optimality aspects of crossover designs.