Journal of Food Science
Academic journal / From Wikipedia, the free encyclopedia
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The Journal of Food Science is a peer-reviewed scientific journal that was established in 1936 and is published by John Wiley & Sons on behalf of the Institute of Food Technologists in Chicago, Illinois. From 1996 to 2005, it was ranked eighth among impact in scientific journals publishing food science and technology.[1]
Quick Facts Discipline, Language ...
Discipline | Food science |
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Language | English |
Edited by | Richard W. Hartel |
Publication details | |
History | 1936–present |
Publisher | |
3.167 (2020) | |
Standard abbreviations ISO 4 (alt) · Bluebook (alt1 · alt2) NLM (alt) · MathSciNet (alt ) | |
ISO 4 | J. Food Sci. |
Indexing CODEN (alt · alt2) · JSTOR (alt) · LCCN (alt) MIAR · NLM (alt) · Scopus | |
CODEN | JFDSAZ |
ISSN | 0022-1147 (print) 1750-3841 (web) |
LCCN | a39000649 |
OCLC no. | 01680911 |
Links | |
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