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Showing 21 to 29 of 29 Products

Poultry Meat Processing and Quality

Product Type: Book

Edition: 1

First Published: 2004

Hardcover: 978-1-85573-727-3

eBook: 978-1-85573-903-1

Sausage Manufacture

Product Type: Book

Edition: 1

First Published: 2003

Hardcover: 978-1-85573-715-0

eBook: 978-1-85573-716-7

Meat Processing

Product Type: Book

Edition: 1

First Published: 2002

Hardcover: 978-1-85573-583-5

eBook: 978-1-85573-666-5

Meat Refrigeration

Product Type: Book

Edition: 1

First Published: 2002

Hardcover: 978-1-85573-442-5

eBook: 978-1-85573-653-5

Haccp in the Meat Industry

Product Type: Book

Edition: 1

First Published: 2000

Hardcover: 978-1-85573-448-7

eBook: 978-1-85573-644-3

Culture Media for Food Microbiology

Product Type: Book

Edition: 1

Volume: 34

First Published: 1996

eBook: 978-0-08-053012-3

Low-Fat Meats

Product Type: Book

Edition: 1

First Published: 1994

Hardcover: 978-0-12-313260-4

eBook: 978-0-08-091853-2

Meat Freezing

Product Type: Book

Edition: 1

Volume: 20

First Published: 1989

eBook: 978-1-4832-9075-1

Meat Science

Product Type: Journal

Journal: 0309-1740

SNIP: 1.781 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: 1.417 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: 171-182

Issues: 1