Journal of Food Quality
The Journal of Food Quality is a peer-reviewed scientific journal that publishes research "on the handling of food from a quality and sensory perspective."[1] It was established in 1977 and is published by Wiley-Blackwell. The journal moved to online-only publication in 2011.[2]
 | |
| Discipline | Food science |
|---|---|
| Language | English |
| Edited by | Terri D. Boylston |
| Publication details | |
| History | 1977-present |
| Publisher | |
| Frequency | Bimonthly |
| 0.841 (2017) | |
| Standard abbreviations | |
| ISO 4 | J. Food Qual. |
| Indexing | |
| CODEN | JFQUD7 |
| ISSN | 0146-9428 (print) 1745-4557 (web) |
| LCCN | 77642300 |
| OCLC no. | 03252366 |
| Links | |
References
- "Journal of Food Quality - Overview - Wiley Online Library". Journal of Food Quality. doi:10.1111/(ISSN)1745-4557.
- "Journal of Food Quality - Author Guidelines - Wiley Online Library". Journal of Food Quality. doi:10.1111/(ISSN)1745-4557.
External links
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.