McGorrin, Robert J. (Editor) Books

Thermally Generated Flavors Vol. 54 : Maillard, Microwave And Extrusion Processes

By American Chemical Society. Meeting., Robert J. McGorrin, Thomas H. Parliment, Michael J. Morello, McGorrin, Robert J. (Editor), Parliment, Thomas H. (Editor), Morello, Michael J. (Editor)

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Content: Maillard, microwave, and extrusion cooking : generation of aromas / Ira Katz -- Regulatory status of Maillard reaction flavors / Lawrence J. Lin -- Process flavors and precursor systems :...

Flavor-Food Interactions

By American Chemical Society Staff, Robert J. McGorrin, McGorrin, Robert J. (Editor), Leland, Jane V. (Editor)

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Content: Perspectives on the effects of interactions on flavor perception : an overview / Derek G. Land -- Implications of fat on flavor / L.C. Hatchwell -- Performance of vanilla flavor in low-fat...

Thermal Generation Of Aromas

By Robert J. McGorrin, Chi-Tang Ho, Thomas H. Parliment, Ho, Chi-Tang (Editor), McGorrin, Robert J. (Editor), Parliment, Thomas H. (Editor)

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Content: Thermal generation of aromas : an overview / Thomas H. Parliament -- Progress in the science of thermal generation of aromas : a review / Charles H. Manley -- Regulatory toxicology and foo...

Thermal Generation Of Aromas : Developed From A Symposium Sponsored By The Division Of Agricultural And Food Chemistry At The 196th Meeting Of The American Chemical Society, Los Angeles, California, September 25-30, 1988

By Thomas H. Parliment, Ho, Chi-Tang (Editor), McGorrin, Robert J. (Editor), Parliment, Thomas H. (Editor)

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Thermally Generated Flavors : Maillard, Microwave, And Extrusion Processes : Developed From A Symposium Sponsored By The Division Of Agricultural And Food Chemistry At The 204th National Meeting Of The American Chemical Society, Washington, D.C., August 23-28, 1992

By Thomas H. Parliment, McGorrin, Robert J. (Editor), Parliment, Thomas H. (Editor), Morello, Michael J. (Editor)

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Content: Maillard, microwave, and extrusion cooking : generation of aromas / Ira Katz -- Regulatory status of Maillard reaction flavors / Lawrence J. Lin -- Process flavors and precursor systems :...

Flavor-Food Interactions : Developed From A Symposium Sponsored By The Division Of Agricultural And Food Chemistry At The 208th National Meeting Of The American Chemical Society, Washington, DC, August 21-25, 1994

By Robert J. McGorrin, McGorrin, Robert J. (Editor), Leland, Jane V. (Editor)

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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.