食品加工与保鲜杂志(Journal Of Food Processing And Preservation)是一本由Wiley-Blackwell出版的一本工程技术-食品科技学术刊物,主要报道工程技术-食品科技相关领域研究成果与实践。本刊已入选来源期刊,该刊创刊于1977年,出版周期Bimonthly。2021-2022年最新版WOS分区等级:Q3,2023年发布的影响因子为2,CiteScore指数5.3,...
cang期刊名称: JOURNAL OF FOOD PROCESSING AND PRESERVATION 出版社或管理机构: Wiley-Blackwell ISSN: 1745-4549(电子版) 影响因子: 1.510 期刊介绍 Journal of Food Processing and Preservation向读者介绍及食品加工和保藏方面的最新的研究、理论、新兴技术以进展。期刊涵盖了食品原料的化学、物理、质量和工程特性,并...
Food processing and preservation is a critical aspect of the food industry. It involves the transformation of raw food materials into edible products that are safe for human consumption. The process involves the use of various techniques and technologies to extend the shelf life of food products, ...
《Journal of Food Processing and Preservation》被国际知名的分区数据库Scopus收录,并根据其影响力和质量进行了分区。根据Scopus的分区等级,该期刊被划分为四个等级:Q1、Q2、Q3和Q4,其中Q1代表最高等级。 2.2影响因子 影响因子是衡量期刊影响力的重要指标之一。根据最新的数据,《Journal of Food Processing and Preser...
Food processing and food Safety Development in china 热度: 红外线加热在食品和农产品加工中的应用Contemporary Food Engineering:Infrared Heating for Food and Agricultural Processing(2017).pdf 热度: 1. FOODPROCESSINGANDPRESERVATION Foodprocessingisthepreparationandpreservationofman’sfoodsupplieswhichincluding: ...
JOURNAL OF FOOD PROCESSING AND PRESERVATION的国际标准连续出版物编号(Issn号)是0145-8892。 JOURNAL OF FOOD PROCESSING AND PRESERVATION目前的主编是Charles Brennan。 2.影响因子 《JOURNAL OF FOOD PROCESSING AND PRESERVATION》的影响因子近几年有所波动,稳定在2分左右,2022年影响因子为2.5分。
网络食品加工贮藏 网络释义 1. 食品加工贮藏 食品贮藏,food... ... ) Food package and storage 食品包装与贮藏 )food processing and preservation食品加工贮藏... www.dictall.com|基于 1 个网页
《食品加工与保鲜杂志》(Journal Of Food Processing And Preservation)是一本以工程技术-食品科技综合研究为特色的国际期刊。该刊由Wiley-Blackwell出版商创刊于1977年,刊期Bimonthly。该刊已被国际重要权威数据库SCIE收录。期刊聚焦工程技术-食品科技领域的重点研究和前沿进展,及时刊载和报道该领域的研究成果,致力于成为...
Food preservation includes preventing the growth of bacteria, fungi or other micro-organisms as well as retarding the oxidation of fats that cause rancidity thus promoting longer shelf life and reduced hazard from eating the food. Food processing is the transformation of raw ingredients, by physical...
2. AIMS AND SCOPE The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a ...