Fereidoon Shahidi Books

Biochemistry of Foods

By Uri Cogan, N. Michael Eskin

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Quality Attributes of Muscle Foods

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Chemicals via Higher Plant Bioengineering Advances in Experimental Medicine and Biology

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Flavor and Chemistry of Ethnic Foods

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Quality of Fresh and Processed Foods

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Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constitue...

Seafood Proteins

By Zdzislaw E. Sikorski

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Canola and Rapeseed

By Fereidoon Shahidi

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Seafood Proteins

By Fereidoon Shahidi, Zdzislaw E. Sikorski

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Food Flavors

By International Flavor Conference 9th 1997 Lemnos Island Greece

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Bailey s Industrial Oil and Fat Products

By Fereidoon Shahidi, Alton Edward Bailey

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How to Convert ISBN-10 to ISBN-13 (and Vice Versa): A Complete Guide

If you’re in the world of books—whether as a publisher, librarian, bookseller, or avid collector—you’ve likely come across the terms ISBN-10 and ISBN-13. Understanding these formats and knowing how to convert between them is essential for maintaining consistency and compatibility in book records. In this post, we’ll cover everything you need to know about ISBN conversions, step by step.

What is an EAN and How Does it Relate to an ISBN?

If you’ve ever purchased a product online or in a store, you’ve likely come across a barcode. Behind these barcodes lies a standardized system that makes modern commerce possible. Two key codes often encountered are the EAN (European Article Number) and ISBN (International Standard Book Number). But what are they, how are they connected, and why are they so crucial? Let’s explore.