Food Chemistry (journal)
Academic journal / From Wikipedia, the free encyclopedia
Food Chemistry is a peer-reviewed scientific journal. It was established in 1976 and is published monthly by Elsevier.
Quick Facts Discipline, Language ...
Discipline | Food chemistry |
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Language | English |
Edited by | Paul Finglas |
Publication details | |
History | 1976–present |
Publisher | |
Frequency | 24/year |
7.514 (2020) | |
Standard abbreviations ISO 4 (alt) · Bluebook (alt1 · alt2) NLM (alt) · MathSciNet (alt ) | |
ISO 4 | Food Chem. |
Indexing CODEN (alt · alt2) · JSTOR (alt) · LCCN (alt) MIAR · NLM (alt) · Scopus | |
CODEN | FOCHD |
ISSN | 0308-8146 |
OCLC no. | 2728297 |
Links | |
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