1040-8398
工程技术
Bimonthly
No
CRIT REV FOOD SCI
1980
261
UNITED STATES
http://www.tandfonline.com/toc/bfsn20/current#.UzugdaLHmL0
约3.0个月审稿时间
较难平均录用比例
8.8影响因子
食品科技小学科
6/112JIF RANK
48809总被引频次
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。
http://mc.manuscriptcentral.com/bfsn
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.
