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The Journal of Food Quality is a peer-reviewed scientific journal that publishes research "on the handling of food from a quality and sensory perspective." [1] It was established in 1977 and is published by Wiley-Blackwell. The journal moved to online-only publication in 2011. [2]
Food Quality and Preference is a peer-reviewed scientific journal in the field of sensory and consumer science, published by Elsevier. Its scope covers consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance.
Journal of Food Quality; Journal of Function Spaces; Journal of Healthcare Engineering; Journal of Immunology Research; Journal of Insects; Journal of Interventional ...
Academic journals published only online, with no printed version. This is an orthogonal dimension compared to open/closed access, as some open access journals include both print and online versions, and there are many online-only closed access journals.
Pages in category "Food science journals" The following 38 pages are in this category, out of 38 total. ... Journal of Food Quality; Journal of Food Safety;
Dr. Powers was a long-time member of the Institute of Food Technologists (IFT), where he served as President in 1986-87 and was an editor of the Journal of Food Science and Journal of Food Quality. He received the William V. Cruess Award in 1982, the Nicholas Appert Award in 1984, and was elected a Fellow of IFT in 1974.
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African Journal of Food, Agriculture, Nutrition and Development; The American Journal of Clinical Nutrition; Appetite; Comprehensive Reviews in Food Science and Food Safety
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