All Products

Showing 1 to 20 of 53 Products

Global Legislation for Food Contact Materials

Product Type: Book

Edition: 2

First Published: 2021

Paperback: 978-0-12-821181-6

Vishwanath - Freshwater Fishes of the Eastern Himalayas

Product Type: Book

Edition: 1

First Published: 2021

Paperback: 978-0-12-823391-7

Food Quality and Preference

Product Type: Journal

First Published: 2020

Journal: 0950-3293

SNIP: 1.837 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: 1.296 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: 8

Issues: 8

International Journal of Refrigeration

Product Type: Journal

First Published: 2020

Journal: 0140-7007

SNIP: 1.748 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: 1.543 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: 12

Issues: 12

Development of Packaging and Products for Use in Microwave Ovens

Product Type: Book

Edition: 2

First Published: 2020

eBook: 978-0-08-102714-1

Paperback: 978-0-08-102713-4

Food Quality and Shelf Life

Product Type: Book

Edition: 1

First Published: 2019

eBook: 978-0-12-817191-2

Paperback: 978-0-12-817190-5

Lawrie's Meat Science

Product Type: Book

Edition: 8

First Published: 2017

Hardcover: 978-0-08-100694-8

eBook: 978-0-08-100697-9

Electron Spin Resonance in Food Science

Product Type: Book

Edition: 1

First Published: 2016

Paperback: 978-0-12-805428-4

eBook: 978-0-12-813364-4

The Stability and Shelf Life of Food

Product Type: Book

Edition: 2

First Published: 2016

eBook: 978-0-08-100436-4

Hardcover: 978-0-08-100435-7

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

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies

Product Type: Book

Edition: 1

First Published: 2015

Hardcover: 978-1-78242-447-5

eBook: 978-1-78242-470-3

Essential Oils in Food Preservation, Flavor and Safety

Product Type: Book

Edition: 1

First Published: 2015

eBook: 978-0-12-416644-8

Hardcover: 978-0-12-416641-7

Microencapsulation and Microspheres for Food Applications

Product Type: Book

Edition: 1

First Published: 2015

Hardcover: 978-0-12-800350-3

eBook: 978-0-12-800418-0

Global Legislation for Food Contact Materials

Product Type: Book

Edition: 1

First Published: 2015

Hardcover: 978-1-78242-014-9

eBook: 978-1-78242-023-1

A Complete Course in Canning and Related Processes

Product Type: Book

Edition: 14

First Published: 2015

Hardcover: 978-0-85709-677-7

eBook: 978-0-85709-685-2

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

Emerging Technologies for Food Processing

Product Type: Book

Edition: 2

First Published: 2014

Hardcover: 978-0-12-411479-1

eBook: 978-0-12-410481-5

Paperback: 978-0-08-101317-5

Postharvest Decay

Product Type: Book

Edition: 1

First Published: 2014

Paperback: 978-0-12-810146-9

Hardcover: 978-0-12-411552-1

eBook: 978-0-12-411568-2

Hypobaric Storage in Food Industry

Product Type: Book

Edition: 1

First Published: 2014

Paperback: 978-0-12-419962-0

eBook: 978-0-12-419978-1

Preservation and Shelf Life Extension

Product Type: Book

Edition: 1

First Published: 2014

Paperback: 978-0-12-416621-9

eBook: 978-0-12-416668-4