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EUROPEAN FOOD RESEARCH AND TECHNOLOGY
期刊信息导读
- EUROPEAN FOOD RESEARCH AND TECHNOLOGY基本信息
- EUROPEAN FOOD RESEARCH AND TECHNOLOGY中科院SCI期刊分区
- 历年EUROPEAN FOOD RESEARCH AND TECHNOLOGY影响因子趋势图
- EUROPEAN FOOD RESEARCH AND TECHNOLOGY期刊英文简介
- EUROPEAN FOOD RESEARCH AND TECHNOLOGY期刊中文简介
EUROPEAN FOOD RESEARCH AND TECHNOLOGY基本信息
简称：EUR FOOD RES TECHNOL
中文名称：欧洲食品研究和技术
SCI类别：SCI/SCIE
是否OA开放访问：No
出版地：GERMANY
出版周期：Monthly
创刊年份：1999
涉及的研究方向：工程技术-食品科技
通讯方式：SPRINGER, 233 SPRING ST, NEW YORK, USA, NY, 10013
官方网站：http://www.springerlink.com/content/100491/
投稿网址：http://mc.manuscriptcentral.com/efrt
审稿速度：约2.0个月
平均录用比例:约58.33%
PMC链接：http://www.ncbi.nlm.nih.gov/nlmcatalog?term=1438-2377%5BISSN%5D
EUROPEAN FOOD RESEARCH AND TECHNOLOGY期刊英文简介
The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research.The journal's mission is the fast publication of high quality papers on front-line research, new and novel techniques and developing trends in such disciplines as chemistry and biochemistry; technology and molecular biotechnology; nutritional chemistry and toxicology; analytical and sensory methodologies and food physics.The Editors-in-Chief are T. Henle, Technische Universit?t Dresden, and T. Hofmann, Technische Universitat Munchen, Germany.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY期刊中文简介
《欧洲食品研究与技术》杂志发表了最先进的研究论文，并就基础和应用食品研究发表了评论文章。该杂志的使命是在化学和生物化学、技术和分子生物技术、营养化学和毒理学、分析和感官方法学以及食品物理学等学科中快速发表关于前沿研究、新技术和发展趋势的高质量论文。总编辑是德累斯顿理工大学的T.Henle和德国孟晨理工大学的T.Hofmann。
中科院SCI期刊分区：
EUROPEAN FOOD RESEARCH AND TECHNOLOGY影响因子
