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Food and Chemical Toxicology : ウィキペディア英語版 | Food and Chemical Toxicology
''Food and Chemical Toxicology'' is a peer-reviewed scientific journal covering aspects of food safety, chemical safety, and other aspects of consumer product safety. It is published by Elsevier and was established in 1963. The editor-in-chief is A. Wallace Hayes (Harvard School of Public Health). == Abstracting and indexing == The journal is abstracted and indexed in Analytical Abstracts, BIOSIS Previews, CAB International, Chemical Abstracts Service, Current Contents/Agriculture, Biology & Environmental Sciences, Current Contents/Life Sciences, Elsevier BIOBASE, EMBASE, MEDLINE/PubMed, Science Citation Index, and Scopus. According to the ''Journal Citation Reports'', it has a 2014 impact factor of 2.895, ranking it 30th out of 87 journals in the category "Toxicology" and 14th out of 123 journals in the category "Food Science & Technology".
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「Food and Chemical Toxicology」の詳細全文を読む
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