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Critical Reviews in Food Science and Nutrition : ウィキペディア英語版 | Critical Reviews in Food Science and Nutrition
''Critical Reviews in Food Science and Nutrition'' is a food science journal published monthly by Taylor & Francis. It was originally established in 1970 as Critical Reviews in Food Technology, but changed to its current name in 1975. The editor-in-chief is Fergus M. Clydesdale (University of Massachusetts Amherst).〔(Journal information )〕 According to the ''Journal Citation Reports'', the journal has a 2012 impact factor of 4.820, ranking it 6th out of 76 journals in the category "Nutrition and Dietetics". ==References==
抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Critical Reviews in Food Science and Nutrition」の詳細全文を読む
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