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Showing 101 to 120 of 129 Products

Advances in Food and Nutrition Research

Product Type: Book

Edition: 1

Volume: 50

First Published: 2005

Hardcover: 978-0-12-016450-9

Improving the Safety of Fresh Fruit and Vegetables

Product Type: Book

Edition: 1

First Published: 2005

Hardcover: 978-1-85573-956-7

eBook: 978-1-84569-024-3

Food Safety Control in the Poultry Industry

Product Type: Book

Edition: 1

First Published: 2005

Hardcover: 978-1-85573-954-3

eBook: 978-1-84569-023-6

Improving the Safety of Fresh Meat

Product Type: Book

Edition: 1

First Published: 2005

Hardcover: 978-1-85573-955-0

eBook: 978-1-84569-102-8

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

Hygiene in Food Processing

Product Type: Book

Edition: 1

First Published: 2003

Hardcover: 978-1-85573-466-1

eBook: 978-1-85573-705-1

Detecting Pathogens in Food

Product Type: Book

Edition: 1

First Published: 2003

Hardcover: 978-1-85573-670-2

eBook: 978-1-85573-704-4

Microbiological Risk Assessment in Food Processing

Product Type: Book

Edition: 1

First Published: 2002

Hardcover: 978-1-85573-585-9

eBook: 978-1-85573-668-9

Safety and Quality Issues in Fish Processing

Product Type: Book

Edition: 1

First Published: 2002

Hardcover: 978-1-85573-552-1

eBook: 978-1-85573-678-8

Harmful Algae

Product Type: Journal

First Published: 2002

Journal: 1568-9883

SNIP: 1.585 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: 1.703 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: 91-100

Issues: 10

Encyclopedia of Foods

Product Type: Book

Edition: 1

First Published: 2001

eBook: 978-0-08-053087-1

Total Quality Assurance for the Food Industries

Product Type: Book

Edition: 1

First Published: 2001

Hardcover: 978-1-84569-600-9

eBook: 978-1-84569-615-3

Auditing in the Food Industry

Product Type: Book

Edition: 1

First Published: 2001

Hardcover: 978-1-85573-450-0

eBook: 978-1-85573-617-7

Making the Most of Haccp

Product Type: Book

Edition: 1

First Published: 2001

Hardcover: 978-1-85573-504-0

eBook: 978-1-85573-651-1

Food Chemical Safety

Product Type: Book

Edition: 1

First Published: 2001

Hardcover: 978-1-85573-462-3

eBook: 978-1-85573-632-0

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

Fearing Food

Product Type: Book

Edition: 1

First Published: 1999

eBook: 978-0-08-098490-2

Laboratory Methods in Food Microbiology

Product Type: Book

Edition: 3

First Published: 1998

Paperback: 978-0-12-326043-7

Food Science Reviews

Product Type: Book

Edition: 1

First Published: 1996

Hardcover: 978-1-85573-274-2

eBook: 978-0-85709-303-5

Algal Toxins in Seafood and Drinking Water

Product Type: Book

Edition: 1

First Published: 1993

Hardcover: 978-0-12-247990-8

eBook: 978-0-08-091811-2