glisten 发表于 2025-3-23 10:00:18

Submitted on: 07 October 2003.
Revised on: 24 January 2004.
Accepted on: 23 March 2004.

___________________International Journal of Food Science

提名的名单 发表于 2025-3-23 17:38:50

Submitted on: 29 November 2010.
Revised on: 09 January 2011.
Accepted on: 06 February 2011.

___________________International Journal of Food Science

Nonporous 发表于 2025-3-23 20:34:02

Submitted on: 31 January 2015.
Revised on: 11 March 2015.
Accepted on: 14 April 2015.

___________________International Journal of Food Science

Ointment 发表于 2025-3-23 23:03:00

http://reply.papertrans.cn/2/135/13420/13420-14.png

disrupt 发表于 2025-3-24 05:58:22

Submitted on: 08 September 2002.
Revised on: 17 December 2002.
Accepted on: 15 February 2003.

___________________International Journal of Food Science

Barrister 发表于 2025-3-24 08:18:07

http://reply.papertrans.cn/2/135/13420/13420-16.png

预测 发表于 2025-3-24 14:27:01

Submitted on: 25 January 2023.
Revised on: 13 April 2023.
Accepted on: 18 May 2023.

___________________International Journal of Food Science

Intercept 发表于 2025-3-24 15:33:28

Submitted on: 01 May 2012.
Revised on: 21 August 2012.
Accepted on: 02 September 2012.

___________________International Journal of Food Science

optic-nerve 发表于 2025-3-24 19:33:01

Submitted on: 19 April 2008.
Revised on: 23 June 2008.
Accepted on: 12 August 2008.

___________________International Journal of Food Science

没收 发表于 2025-3-25 01:59:03

http://reply.papertrans.cn/2/135/13420/13420-20.png
页: 1 [2] 3 4
查看完整版本: ESCI期刊International Journal of Food Science 2024/2025影响因子:2.742 (INT J FOOD SCI) (2356-7015). (FOOD SCIENCE & TECHNOLOG