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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

SCI/SCIE
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
期刊ISSN:1040-8398
大类研究方向:工程技术
影响因子:6.704
数据库类型:SCI/SCIE
是否OA:No
出版地:UNITED STATES
年文章数:261
小类研究方向:工程技术-食品科技
审稿速度:约3.0个月
平均录用比例:较难

官方网站:http://www.tandfonline.com/toc/bfsn20/current#.UzugdaLHmL0

投稿网址:http://mc.manuscriptcentral.com/bfsn

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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

英文简介

The objective of Critical Reviews in Food Science and Nutrition is to present critical viewpoints of current technology, food science, and human nutrition. The application of scientific discoveries and the acquisition of knowledge, as they relate to nutrition, are thoroughly addressed in this comprehensive and authoritative information source.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

中文简介

食品科学与营养评论的目的是提出当前技术、食品科学和人类营养的批评观点。在这一全面和权威的资料来源中,对科学发现的应用和与营养有关的知识的获取进行了全面的论述。

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