Critical Reviews in Food Science and Nutrition
| Discipline | Nutrition science |
|---|---|
| Language | English |
| Edited by | Fergus M. Clydesdale |
| Publication details | |
Former name(s) | Critical Reviews in Food Technology |
Publication history | 1970-present |
| Publisher | |
| Frequency | Monthly |
| 6.077 | |
| Standard abbreviations | |
| Crit. Rev. Food Sci. Nutr. | |
| Indexing | |
| ISSN |
1040-8398 (print) 1549-7852 (web) |
| Links | |
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).[1] According to the Journal Citation Reports, the journal has a 2016 impact factor of 6.077, ranking it 4th out of 81 journals in the category "Nutrition and Dietetics".[2]
References
- ↑ Journal information
- ↑ "Journals Ranked by Impact: Nutrition and Dietetics". 2012 Journal Citation Reports. Web of Science (Science ed.). Thomson Reuters. 2013.
External links
This article is issued from
Wikipedia.
The text is licensed under Creative Commons - Attribution - Sharealike.
Additional terms may apply for the media files.