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Food Microstructure and Its Relationship with Quality and Stability

Product Type: Book
Edition: 1st Edition
First Published: 2017
Print: 978-0-08-100764-8

Lawrie's Meat Science

Product Type: Book
Edition: 8th Edition
First Published: 2017
Print: 978-0-08-100694-8

Non-Equilibrium States and Glass Transitions in Foods

Product Type: Book
Edition: 1st Edition
First Published: 2016
Print: 978-0-08-100309-1
eBook: 978-0-08-100335-0

Fruits, Vegetables, and Herbs

Product Type: Book
Edition: 1st Edition
First Published: 2016
Print: 978-0-12-802972-5
eBook: 978-0-12-802989-3

Handbook on Natural Pigments in Food and Beverages

Product Type: Book
Edition: 1st Edition
First Published: 2016
Print: 978-0-08-100371-8
eBook: 978-0-08-100392-3

Peanuts

Product Type: Book
Edition: 1st Edition
First Published: 2015
Print: 978-1-63067-038-2
eBook: 978-1-63067-039-9

Phase Transitions in Foods

Product Type: Book
Edition: 2nd Edition
First Published: 2015
Print: 978-0-12-408086-7
eBook: 978-0-12-407922-9

Modifying Food Texture

Product Type: Book
Edition: 1st Edition
First Published: 2015
Print: 978-1-78242-333-1
eBook: 978-1-78242-351-5

Modifying Food Texture

Product Type: Book
Edition: 1st Edition
First Published: 2015
Print: 978-1-78242-334-8
eBook: 978-1-78242-352-2

Food Structures, Digestion and Health

Product Type: Book
Edition: 1st Edition
First Published: 2014
Print: 978-0-12-810107-0
eBook: 978-0-12-404685-6

Food Structure

Product Type: Journal
ISSN: 2213-3291
SNIP: 1.129 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: 0.73 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: 11-14
Issues: 4

Corn and Grain Sorghum Comparison

Product Type: Book
Edition: 1st Edition
First Published: 2013
Print: 978-0-12-800112-7
eBook: 978-0-12-800395-4

Food Bioscience

Product Type: Journal
ISSN: 2212-4292
SNIP: 0.953 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: 0.406 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: 17-20
Issues: 4

Wine Tasting

Product Type: Book
Edition: 2nd Edition
First Published: 2009
Print: 978-0-323-16595-2
eBook: 978-0-08-092109-9

Milk Proteins

Product Type: Book
Edition: 1st Edition
First Published: 2008
Print: 978-0-12-374039-7
eBook: 978-0-08-092068-9

Texture in Food

Product Type: Book
Edition: 1st Edition
First Published: 2004
Print: 978-1-85573-724-2
eBook: 978-1-85573-836-2

Texture in Food

Product Type: Book
Edition: 1st Edition
First Published: 2004
Print: 978-1-78242-151-1

Texture in Food

Product Type: Book
Edition: 1st Edition
First Published: 2003
Print: 978-1-85573-673-3
eBook: 978-1-85573-708-2

Food Texture and Viscosity

Product Type: Book
Edition: 2nd Edition
First Published: 2002
Print: 978-1-4933-0016-7
eBook: 978-0-08-049133-2

Introduction to Food Science and Technology

Product Type: Book
Edition: 1st Edition
First Published: 1973
Print: 978-0-12-670250-7
eBook: 978-0-323-15664-6