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]
 | |
| Discipline | Food science |
|---|---|
| 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 | |
References
edit- ^ "Journal of Food Biochemistry - Overview - Wiley Online Library". Journal of Food Biochemistry. Wiley-Blackwell. doi:10.1111/(ISSN)1745-4514. hdl:11336/2412. Retrieved 2012-05-18.
- ^ "Journal of Food Biochemistry - Author Guidelines - Wiley Online Library". Journal of Food Biochemistry. Wiley-Blackwell. doi:10.1111/(ISSN)1745-4514. hdl:11336/2412. Retrieved 2012-05-18.