Journal of Food Biochemistry

The Journal of Food Biochemistry is a peer-reviewed scientific journal that covers research on the effects of handling, storage, and processing on the biochemical aspects of food.[1] It was established in 1977 and is published by Wiley-Blackwell. The journal moved to online-only publication in 2011.[2]

Journal of Food Biochemistry
DisciplineFood science
LanguageEnglish
Edited byMaurice R. Marshall, Benjamin Kofi Simpson, Issac Ashie
Publication details
History1977-present
Publisher
FrequencyBimonthly
2.720 (2020)
Standard abbreviations
ISO 4J. Food Biochem.
Indexing
CODENJFBIDW
ISSN0145-8884 (print)
1745-4514 (web)
LCCN77073657
OCLC no.02917846
Links

References

  1. "Journal of Food Biochemistry - Overview - Wiley Online Library". Wiley-Blackwell. doi:10.1111/(ISSN)1745-4514. Retrieved 2012-05-18. {{cite journal}}: Cite journal requires |journal= (help)
  2. "Journal of Food Biochemistry - Author Guidelines - Wiley Online Library". Wiley-Blackwell. doi:10.1111/(ISSN)1745-4514. Retrieved 2012-05-18. {{cite journal}}: Cite journal requires |journal= (help)
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.