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

SCIE期刊British Food Journal 2024/2025影响因子:3.477 (BRIT FOOD J) (0007-070X). (AGRICULTURAL ECONOMICS & POLICY)(农业经济与政策)Sci

[复制链接]
查看: 7362|回复: 35
发表于 2025-3-21 17:32:16 | 显示全部楼层 |阅读模式
期刊全称British Food Journal
期刊简称BRIT FOOD J
影响因子20243.477
视频video
ISSN0007-070X
eISSN1758-4108
出版商EMERALD GROUP PUBLISHING LTD
发行地址Floor 5, Northspring 21-23 Wellington Street, Leeds, England, W YORKSHIRE, LS1 4DL
学科分类1.Science Citation Index Expanded (SCIE)--Agricultural Economics & Policy | Food Science & Technology; 2.Current Contents Agriculture, Biology & Environmental Sciences--Food Science/Nutrition; 3.Essential Science Indicators--Agricultural Sciences;
出版语言English
The information of publication is updating

SCIE(SCI)期刊British Food Journal(20 21 REV HIST)影响因子


SCIE(SCI)期刊British Food Journal(BRIT FOOD J)影响因子@(农业经济与政策)学科排名


SCIE(SCI)期刊British Food Journal(20 21 REV HIST)总引论文


SCIE(SCI)期刊British Food Journal(BRIT FOOD J)总引论文@(农业经济与政策)学科排名


SCIE(SCI)期刊British Food Journal(20 21 REV HIST)影响因子


SCIE(SCI)期刊British Food Journal(BRIT FOOD J)总引频次@(农业经济与政策)学科排名


SCIE(SCI)期刊British Food Journal(20 21 REV HIST)即时影响因子


SCIE(SCI)期刊British Food Journal(BRIT FOOD J)即时影响因子@(农业经济与政策)学科排名


SCIE(SCI)期刊British Food Journal(20 21 REV HIST)五年累积影响因子


SCIE(SCI)期刊British Food Journal(BRIT FOOD J)五年累积影响因子@(农业经济与政策)学科排名


单选投票, 共有 1 人参与投票
 

0票 0.00%

Perfect with Aesthetics

 

0票 0.00%

Better Implies Difficulty

 

1票 100.00%

Good and Satisfactory

 

0票 0.00%

Adverse Performance

 

0票 0.00%

Disdainful Garbage

您所在的用户组没有投票权限
发表于 2025-3-21 20:37:08 | 显示全部楼层
Submitted on: 13 June 2024. Revised on: 19 July 2024. Accepted on: 05 September 2024. ___________________British Food Journal---EMERALD GROUP PUBLISHING LTD
发表于 2025-3-22 02:35:09 | 显示全部楼层
发表于 2025-3-22 05:32:09 | 显示全部楼层
Submitted on: 22 January 2012. Revised on: 23 February 2012. Accepted on: 13 March 2012. ___________________British Food Journal---EMERALD GROUP PUBLISHING LTD
发表于 2025-3-22 10:15:46 | 显示全部楼层
发表于 2025-3-22 13:07:49 | 显示全部楼层
Submitted on: 07 November 2002. Revised on: 19 December 2002. Accepted on: 05 January 2003. ___________________British Food Journal---EMERALD GROUP PUBLISHING LTD
发表于 2025-3-22 19:47:50 | 显示全部楼层
Submitted on: 01 October 2024. Revised on: 21 November 2024. Accepted on: 11 December 2024. ___________________British Food Journal---EMERALD GROUP PUBLISHING LTD
发表于 2025-3-23 01:18:18 | 显示全部楼层
Submitted on: 21 October 2000. Revised on: 13 January 2001. Accepted on: 09 March 2001. ___________________British Food Journal---EMERALD GROUP PUBLISHING LTD
发表于 2025-3-23 03:40:44 | 显示全部楼层
Submitted on: 30 January 2001. Revised on: 06 May 2001. Accepted on: 20 May 2001. ___________________British Food Journal---EMERALD GROUP PUBLISHING LTD
发表于 2025-3-23 08:42:54 | 显示全部楼层
Submitted on: 20 March 2001. Revised on: 22 June 2001. Accepted on: 19 July 2001. ___________________British Food Journal---EMERALD GROUP PUBLISHING LTD
 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, 2025-4-29 15:17
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