Annual Review of Food Science and Technology SCISCIE
食品科学与技术年度评论
1941-1413
工程技术
No
ANNU REV FOOD SCI T
2010
24
UNITED STATES
http://www.annualreviews.org/loi/food
>12周，或约稿审稿时间
12.4影响因子
食品科技小学科
4/181JIF RANK
4354总被引频次
1941-1413
工程技术
No
ANNU REV FOOD SCI T
2010
24
UNITED STATES
http://www.annualreviews.org/loi/food
>12周，或约稿审稿时间
12.4影响因子
食品科技小学科
4/181JIF RANK
4354总被引频次
《食品科学和技术年度回顾》自2010年出版以来，涵盖了食品科学和技术多学科领域的当前和重大发展。主题将包括：食品微生物学、食品传播病原体和发酵；食品工程、化学、生物化学、流变学和感官特性；新的成分和营养学；食品加工和保存的新兴技术；生物技术应用和食品系统中的纳米材料。
http://www.annualreviews.org/page/authors/author-instructions/submitting/duedates
The Annual Review of Food Science and Technology, in publication since 2010, covers current and significant developments in the multidisciplinary field of food science and technology. The topics will include: food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; biotechnology applications and nanomaterials in food systems.
