1541-4337
工程技术
Quarterly
No
COMPR REV FOOD SCI F
2002
67
UNITED STATES
http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1541-4337
约稿?周期不定审稿时间
一般平均录用比例
14.1影响因子
食品科技小学科
3/181JIF RANK
22940总被引频次
月期刊平台服务过的文章录用时间为1-3个月，依据20年经验，经月期刊专家预审通过后的文章，投稿通过率100%以上！
《食品科学与食品安全综合评论》（CRFSF）是食品技术专家研究所（IFT）在线期刊之一。自2002年起出版（www.ift.org）。综述性论文提供了关于食品科学或食品安全方面狭义主题的深入报道，包括营养、工程、微生物学、感官评估、生理学、遗传学、经济学、法规和历史。典型的回顾体现了对所有相关研究（弱点、优势、发现中的差异）的仔细评估，从而提出富有洞察力、综合性的解释、总结和结论。对于未经请求或受邀的手稿，作者应向科学编辑提交一个合适的标题、一个简短的提纲和一个简短的陈述，说明该主题的重要性以及该陈述将如何促进食品科学和食品技术。
https://mc.manuscriptcentral.com/jfs
Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is one of the peer-reviewed on-line journals of the Institute of Food Technologists (IFT). It has been published since 2002 (www.ift.org). Review papers provide in-depth coverage of a narrowly defined topic on any food science or food safety aspect, including nutrition, engineering, microbiology, sensory evaluation, physiology, genetics, economics, regulations, and history. A typical review embodies careful assessment of all pertinent studies (weaknesses, strengths, discrepancies in findings) so that insightful, integrative interpretations, summaries, and conclusions are presented. For either an unsolicited or an invited manuscript authors should submit to the Scientific Editor a suitable title, a brief outline, and a short statement describing the importance of the topic and how the presentation will advance food science and food technology.
