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Showing 1 to 20 of 33 Products

Evaluation Technologies for Food Quality

Product Type: Book

Edition: 1

First Published: 2019

Paperback: 978-0-12-814217-2

Polyphenols: Properties, Recovery, and Applications

Product Type: Book

Edition: 1

First Published: 2018

eBook: 978-0-12-813573-0

Paperback: 978-0-12-813572-3

Fruit Juices

Product Type: Book

Edition: 1

First Published: 2017

eBook: 978-0-12-802491-1

Paperback: 978-0-12-802230-6

Food Preservation

Product Type: Book

Edition: 1

First Published: 2016

eBook: 978-0-12-804374-5

Hardcover: 978-0-12-804303-5

Developing Food Products for Consumers with Specific Dietary Needs

Product Type: Book

Edition: 1

First Published: 2016

eBook: 978-0-08-100340-4

Hardcover: 978-0-08-100329-9

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Product Type: Book

Edition: 1

First Published: 2016

eBook: 978-1-63067-057-3

Hardcover: 978-1-63067-056-6

Food Waste Recovery

Product Type: Book

Edition: 1

First Published: 2015

Hardcover: 978-0-12-800351-0

eBook: 978-0-12-800419-7

Handbook of Antioxidants for Food Preservation

Product Type: Book

Edition: 1

First Published: 2015

eBook: 978-1-78242-097-2

Hardcover: 978-1-78242-089-7

A Complete Course in Canning and Related Processes

Product Type: Book

Edition: 14

First Published: 2015

eBook: 978-0-85709-685-2

Hardcover: 978-0-85709-677-7

A Complete Course in Canning and Related Processes

Product Type: Book

Edition: 14

First Published: 2014

eBook: 978-0-85709-686-9

Hardcover: 978-0-85709-678-4

Hypobaric Storage in Food Industry

Product Type: Book

Edition: 1

First Published: 2014

eBook: 978-0-12-419978-1

Paperback: 978-0-12-419962-0

Preservation and Shelf Life Extension

Product Type: Book

Edition: 1

First Published: 2014

eBook: 978-0-12-416668-4

Paperback: 978-0-12-416621-9

Food Packaging and Shelf Life

Product Type: Journal

First Published: 2014

SNIP: 1.188 Source Normalized Impact per Paper (SNIP):
SNIP measures contextual citation impact by weighting citations based on the total number of citations in a subject field.

SJR: 0.956 SCImago Journal Rank (SJR):
SJR is a prestige metric based on the idea that not all citations are the same. SJR uses a similar algorithm as the Google page rank; it provides a quantitative and a qualitative measure of the journal’s impact.

Volumes: 19-22

Issues: 4

Food Process Engineering and Technology

Product Type: Book

Edition: 2

First Published: 2013

eBook: 978-0-12-415986-0

Hardcover: 978-0-12-415923-5

Food Preservation Process Design

Product Type: Book

Edition: 1

First Published: 2011

eBook: 978-0-08-091965-2

Hardcover: 978-0-12-372486-1

Developing Children’s Food Products

Product Type: Book

Edition: 1

First Published: 2011

eBook: 978-0-85709-113-0

Paperback: 978-0-08-101492-9

Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

Product Type: Book

Edition: 1

First Published: 2010

eBook: 978-0-85709-052-2

Hardcover: 978-1-84569-669-6

Paperback: 978-0-08-101475-2

Food Process Engineering and Technology

Product Type: Book

Edition: 1

First Published: 2008

eBook: 978-0-08-092023-8

Chilled Foods

Product Type: Book

Edition: 3

First Published: 2008

Hardcover: 978-1-84569-243-8

eBook: 978-1-84569-488-3

Environmentally Compatible Food Packaging

Product Type: Book

Edition: 1

First Published: 2008

eBook: 978-1-84569-478-4

Hardcover: 978-1-84569-194-3