Journal of Food Biochemistry
 | |
Abbreviated title (ISO 4) | J. Food Biochem. |
|---|---|
| Discipline | Food science |
| Language | English |
| Edited by | Maurice R. Marshall, Benjamin Kofi Simpson, Issac Ashie |
| Publication details | |
| Publisher | |
Publication history | 1977-present |
| Frequency | Bimonthly |
| 0.815 | |
| Indexing | |
| ISSN |
0145-8884 (print) 1745-4514 (web) |
| LCCN | 77073657 |
| CODEN | JFBIDW |
| OCLC no. | 02917846 |
| Links | |
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]
References
- ↑ "Journal of Food Biochemistry - Overview - Wiley Online Library". Wiley-Blackwell. Retrieved 2012-05-18.
- ↑ "Journal of Food Biochemistry - Author Guidelines - Wiley Online Library". Wiley-Blackwell. Retrieved 2012-05-18.
External links
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