SCIE期刊International Journal of Gastronomy and Food Science 2024/2025影响因子:3.261 (INT J GASTRON FOOD S) (1878-450X). (FOO

显示全部楼层 · 发表于 2025-3-21 17:36:39

SCIE(SCI)期刊International Journal of Gastronomy and Food Science(20 21 REV HIST)影响因子

SCIE(SCI)期刊International Journal of Gastronomy and Food Science(INT J GASTRON FOOD S)影响因子@(食品科学与技术)学科排名

SCIE(SCI)期刊International Journal of Gastronomy and Food Science(20 21 REV HIST)总引论文

SCIE(SCI)期刊International Journal of Gastronomy and Food Science(INT J GASTRON FOOD S)总引论文@(食品科学与技术)学科排名

SCIE(SCI)期刊International Journal of Gastronomy and Food Science(20 21 REV HIST)影响因子

SCIE(SCI)期刊International Journal of Gastronomy and Food Science(INT J GASTRON FOOD S)总引频次@(食品科学与技术)学科排名

SCIE(SCI)期刊International Journal of Gastronomy and Food Science(20 21 REV HIST)即时影响因子

SCIE(SCI)期刊International Journal of Gastronomy and Food Science(INT J GASTRON FOOD S)即时影响因子@(食品科学与技术)学科排名

SCIE(SCI)期刊International Journal of Gastronomy and Food Science(20 21 REV HIST)五年累积影响因子

SCIE(SCI)期刊International Journal of Gastronomy and Food Science(INT J GASTRON FOOD S)五年累积影响因子@(食品科学与技术)学科排名

显示全部楼层 · 发表于 2025-3-21 23:00:01

Submitted on: 26 June 2002. Revised on: 25 September 2002. Accepted on: 09 October 2002. ___________________International Journal of Gastronomy and Food Science

显示全部楼层 · 发表于 2025-3-22 02:36:48

显示全部楼层 · 发表于 2025-3-22 06:43:29

Submitted on: 06 July 2010. Revised on: 13 September 2010. Accepted on: 24 September 2010. ___________________International Journal of Gastronomy and Food Science

显示全部楼层 · 发表于 2025-3-22 12:41:49

显示全部楼层 · 发表于 2025-3-22 14:38:35

Submitted on: 27 November 2022. Revised on: 20 January 2023. Accepted on: 12 February 2023. ___________________International Journal of Gastronomy and Food Science

显示全部楼层 · 发表于 2025-3-22 19:34:29

显示全部楼层 · 发表于 2025-3-22 21:24:33

显示全部楼层 · 发表于 2025-3-23 04:26:51

显示全部楼层 · 发表于 2025-3-23 06:28:06

Submitted on: 13 April 2021. Revised on: 11 August 2021. Accepted on: 05 September 2021. ___________________International Journal of Gastronomy and Food Science

		自动登录	找回密码
密码			To register

关于派博传思			派博传思旗下网站			友情链接
派博传思介绍	公司地理位置	论文服务流程	影响因子官网	SITEMAP	大讲堂	北京大学	Oxford Uni.	Harvard Uni.
发展历史沿革	期刊点评	投稿经验总结	SCIENCEGARD	IMPACTFACTOR	派博系数	清华大学	Yale Uni.	Stanford Uni.
\|Archiver\|手机版\|小黑屋\| 派博传思国际 ( 京公网安备110108008328) GMT+8, 2025-5-4 22:39
Copyright © 2001-2015 派博传思京公网安备110108008328 版权所有 All rights reserved