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,...
期刊全称Journal Of Food Processing And Preservation 期刊缩写J Food Process Pres 影响因子0.791 自引率8.70% SCI 收录情况SCIE收录; ESI 学科分类农业科学(Agricultural Sciences) 中科院大类分区工程技术:4区 中科院小类分区食品科技4区 是否Top期刊否
《Journal Of Food Processing And Preservation》是一本由Wiley-Blackwell出版的工程技术-食品科技学术刊物,主要刊载工程技术-食品科技相关领域研究成果与实践,旨在打造一种学术水平高、可读性强、具有全球影响力的学术期刊。本刊已入选SCIE来源期刊。该刊创刊于1977年,
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 ...
《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 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。 3.分区 《JOURNAL OF FOOD PROCESSING AND PRESERVATION》在中科院升级版中,大类农林科学位于4区,小类食品科技...
The Future of Water Activity in Food Processing and Preservation New developments in risk management are likely to lead to the formalization of how different preservation hurdles, such as reduced water activity, can be u... CM Stewart,KA Buckle,MB Cole - Water Activity in Foods 被引量: 0发表...
1. FOODPROCESSINGANDPRESERVATION Foodprocessingisthepreparationandpreservationofman’sfoodsupplieswhichincluding: Causesandpreventionofdeteriorationandspoilageoffood. Selectionandhandlingoffoodrawmaterials. Conversionofrawmaterialsintoconsumeritems. ...
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