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Showing 81 to 100 of 139 Products

Cheese: Chemistry, Physics and Microbiology, Volume 2

Product Type: Book

Edition: 3

First Published: 2004

Hardcover: 978-0-12-263653-0

eBook: 978-0-08-050094-2

Staphylococcus Aureus

Product Type: Book

Edition: 1

First Published: 2004

Paperback: 978-1-898563-96-9

eBook: 978-0-85709-990-7

Detecting Foreign Bodies in Food

Product Type: Book

Edition: 1

First Published: 2004

Hardcover: 978-1-85573-729-7

eBook: 978-1-85573-839-3

Texture in Food

Product Type: Book

Edition: 1

First Published: 2004

Hardcover: 978-1-85573-724-2

eBook: 978-1-85573-836-2

Texture in Food

Product Type: Book

Edition: 1

First Published: 2004

Hardcover: 978-1-78242-151-1

Emerging Technologies for Food Processing

Product Type: Book

Edition: 1

First Published: 2004

Paperback: 978-1-4933-0203-1

eBook: 978-0-08-045564-8

Advances in Food and Nutrition Research

Product Type: Book

Edition: 1

Volume: 47

First Published: 2003

Hardcover: 978-0-12-016447-9

Texture in Food

Product Type: Book

Edition: 1

First Published: 2003

Hardcover: 978-1-85573-673-3

eBook: 978-1-85573-708-2

Novel Food Packaging Techniques

Product Type: Book

Edition: 1

First Published: 2003

Hardcover: 978-1-85573-675-7

eBook: 978-1-85573-702-0

Prion Diseases and Copper Metabolism

Product Type: Book

Edition: 1

First Published: 2002

Paperback: 978-1-898563-87-7

eBook: 978-0-85709-991-4

Food Chemical Safety

Product Type: Book

Edition: 1

First Published: 2002

Hardcover: 978-1-85573-563-7

eBook: 978-1-85573-633-7

Advances in Food and Nutrition Research

Product Type: Book

Edition: 1

Volume: 44

First Published: 2002

Antioxidants in Food

Product Type: Book

Edition: 1

First Published: 2001

Hardcover: 978-1-85573-463-0

eBook: 978-1-85573-616-0

Journal of Bioscience and Bioengineering

Product Type: Journal

First Published: 1999

Journal: 1389-1723

SNIP: 0.759 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: 0.617 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: 129-130

Issues: 12

Natural Antioxidants and Anticarcinogens in Nutrition, Health and Disease

Product Type: Book

Edition: 1

First Published: 1999

Hardcover: 978-1-85573-793-8

eBook: 978-1-84569-840-9

Instrumental Methods in Food and Beverage Analysis

Product Type: Book

Edition: 1

Volume: 39

First Published: 1998

eBook: 978-0-08-053475-6

Microbiological Analysis of Food and Water

Product Type: Book

Edition: 1

First Published: 1998

Hardcover: 978-0-444-82911-5

Paperback: 978-0-444-50203-2

eBook: 978-0-08-053651-4

The Maillard Reaction in Foods and Medicine

Product Type: Book

Edition: 1

First Published: 1998

Hardcover: 978-1-85573-791-4

eBook: 978-1-84569-844-7

Maillard Reactions in Chemistry, Food and Health

Product Type: Book

Edition: 1

First Published: 1998

Hardcover: 978-1-85573-792-1

eBook: 978-1-84569-839-3

High Pressure Food Science, Bioscience and Chemistry

Product Type: Book

Edition: 1

First Published: 1998

Hardcover: 978-1-85573-823-2

eBook: 978-1-84569-837-9