[go: nahoru, domu]

Jump to content

Journal of Food Biochemistry

From Wikipedia, the free encyclopedia
Journal of Food Biochemistry
DisciplineFood science
LanguageEnglish
Edited byMaurice R. Marshall, Benjamin Kofi Simpson, Issac Ashie
Publication details
History1977-present
Publisher
FrequencyBimonthly
2.720 (2020)
Standard abbreviations
ISO 4J. Food Biochem.
Indexing
CODENJFBIDW
ISSN0145-8884 (print)
1745-4514 (web)
LCCN77073657
OCLC no.02917846
Links

The Journal of Food Biochemistry is a peer-reviewed scientific journal that covers research on the effects of handling, storage, and processing on the biochemical aspects of food.[1] It was established in 1977 and is published by Wiley-Blackwell. The journal moved to online-only publication in 2011.[2]

References

[edit]
  1. ^ "Journal of Food Biochemistry - Overview - Wiley Online Library". Wiley-Blackwell. doi:10.1111/(ISSN)1745-4514. hdl:11336/2412. Retrieved 2012-05-18. {{cite journal}}: Cite journal requires |journal= (help)
  2. ^ "Journal of Food Biochemistry - Author Guidelines - Wiley Online Library". Wiley-Blackwell. doi:10.1111/(ISSN)1745-4514. hdl:11336/2412. Retrieved 2012-05-18. {{cite journal}}: Cite journal requires |journal= (help)
[edit]