Journal of Food Biochemistry
Appearance
![]() | |
Discipline | Food science |
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Language | English |
Edited by | Maurice R. Marshall, Benjamin Kofi Simpson, Issac Ashie |
Publication details | |
History | 1977-present |
Publisher | |
Frequency | Bimonthly |
2.720 (2020) | |
Standard abbreviations | |
ISO 4 | J. Food Biochem. |
Indexing | |
CODEN | JFBIDW |
ISSN | 0145-8884 (print) 1745-4514 (web) |
LCCN | 77073657 |
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
[edit]- ^ "Journal of Food Biochemistry - Overview - Wiley Online Library". Wiley-Blackwell. doi:10.1111/(ISSN)1745-4514. hdl:11336/2412. Retrieved 2012-05-18.
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(help) - ^ "Journal of Food Biochemistry - Author Guidelines - Wiley Online Library". Wiley-Blackwell. doi:10.1111/(ISSN)1745-4514. hdl:11336/2412. Retrieved 2012-05-18.
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