设为首页收藏本站
开启辅助访问 切换到窄版

 找回密码
 To register

QQ登录

只需一步，快速开始

扫一扫，访问微社区

  • ALL
  • Journals
  • Books

派博传思国际中心 »期刊书目

› Journal of SCIE
› FOOD SCIENCE & TECHNOLOGY(食品科学与技术)

1234下一页
返回列表

SCIE期刊JOURNAL OF FOOD ENGINEERING 2024/2025影响因子:5.367 (J FOOD ENG) (0260-8774). (FOOD SCIENCE & TECHNOLOGY)(食品科学与技术)Sci

[复制链接]
查看: 27291|回复: 35
发表于 2025-3-21 19:23:58 | 显示全部楼层 |阅读模式
期刊全称JOURNAL OF FOOD ENGINEERING
期刊简称J FOOD ENG
影响因子20245.367
视频videohttp://file.papertrans.cn/17/16888/16888.mp4
ISSN0260-8774
eISSN1873-5770
出版商ELSEVIER SCI LTD
发行地址125 London Wall, London, England, EC2Y 5AS
学科分类1.Science Citation Index Expanded (SCIE)--Engineering, Chemical | Food Science & Technology; 2.Biological Abstracts--Engineering, Chemical | Food Science & Technology; 3.BIOSIS Previews_BIOSIS Citation Index--Engineering, Chemical | Food Science & Technology; 4.Current Contents Agriculture, Biology & Environmental Sciences--Food Science/Nutrition; 5.Essential Science Indicators--Agricultural Sciences;
出版语言Multi-Language
The information of publication is updating

SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(20 21 REV HIST)影响因子


SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(J FOOD ENG)影响因子@(食品科学与技术)学科排名


SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(20 21 REV HIST)总引论文


SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(J FOOD ENG)总引论文@(食品科学与技术)学科排名


SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(20 21 REV HIST)影响因子


SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(J FOOD ENG)总引频次@(食品科学与技术)学科排名


SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(20 21 REV HIST)即时影响因子


SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(J FOOD ENG)即时影响因子@(食品科学与技术)学科排名


SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(20 21 REV HIST)五年累积影响因子


SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(J FOOD ENG)五年累积影响因子@(食品科学与技术)学科排名


单选投票, 共有 0 人参与投票
1.jpg
 

0票 0%

Perfect with Aesthetics
2.jpg
 

0票 0%

Better Implies Difficulty
3.jpg
 

0票 0%

Good and Satisfactory
4.jpg
 

0票 0%

Adverse Performance
5.jpg
 

0票 0%

Disdainful Garbage
您所在的用户组没有投票权限
Weber-test
回复

举报

发表于 2025-3-21 22:33:30 | 显示全部楼层
Submitted on: 04 August 1999. Revised on: 28 October 1999. Accepted on: 03 December 1999. ___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD
不合
回复

举报

发表于 2025-3-22 02:34:11 | 显示全部楼层
Submitted on: 28 June 2012. Revised on: 19 September 2012. Accepted on: 03 November 2012. ___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD
Graduated
回复

举报

发表于 2025-3-22 07:28:03 | 显示全部楼层
Submitted on: 19 August 2021. Revised on: 13 December 2021. Accepted on: 03 January 2022. ___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD
600
回复

举报

发表于 2025-3-22 11:16:07 | 显示全部楼层
Submitted on: 09 March 2012. Revised on: 24 June 2012. Accepted on: 08 July 2012. ___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD
Lacunar-Stroke
回复

举报

发表于 2025-3-22 13:10:55 | 显示全部楼层
Submitted on: 09 January 2005. Revised on: 15 March 2005. Accepted on: 30 April 2005. ___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD
exacerbate
回复

举报

发表于 2025-3-22 19:44:56 | 显示全部楼层
Submitted on: 04 May 2004. Revised on: 23 July 2004. Accepted on: 27 August 2004. ___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD
GOUGE
回复

举报

发表于 2025-3-22 22:14:55 | 显示全部楼层
arterioles
回复

举报

发表于 2025-3-23 02:35:55 | 显示全部楼层
使激动
回复

举报

发表于 2025-3-23 06:35:13 | 显示全部楼层
粗鲁性质
回复

举报

下一页 »
1234下一页
返回列表
 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 吾爱论文网 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.
QQ|Archiver|手机版|小黑屋| 派博传思国际 ( 京公网安备110108008328) GMT+8, 2025-12-14 05:33
Copyright © 2001-2015 派博传思   京公网安备110108008328 版权所有 All rights reserved
快速回复 返回顶部 返回列表