標(biāo)題: SCIE期刊International Food Research Journal 2024/2025影響因子:0.704 (INT FOOD RES J) (1985-4668). (FOOD SCIENCE & TECHNOLOGY) [打印本頁(yè)] 作者: TEMPO 時(shí)間: 2025-3-21 16:41
SCIE(SCI)期刊International Food Research Journal(20 21 REV HIST)影響因子
SCIE(SCI)期刊International Food Research Journal(INT FOOD RES J)影響因子@(食品科學(xué)與技術(shù))學(xué)科排名
SCIE(SCI)期刊International Food Research Journal(20 21 REV HIST)總引論文
SCIE(SCI)期刊International Food Research Journal(INT FOOD RES J)總引論文@(食品科學(xué)與技術(shù))學(xué)科排名
SCIE(SCI)期刊International Food Research Journal(20 21 REV HIST)影響因子
SCIE(SCI)期刊International Food Research Journal(INT FOOD RES J)總引頻次@(食品科學(xué)與技術(shù))學(xué)科排名
SCIE(SCI)期刊International Food Research Journal(20 21 REV HIST)即時(shí)影響因子
SCIE(SCI)期刊International Food Research Journal(INT FOOD RES J)即時(shí)影響因子@(食品科學(xué)與技術(shù))學(xué)科排名
SCIE(SCI)期刊International Food Research Journal(20 21 REV HIST)五年累積影響因子
SCIE(SCI)期刊International Food Research Journal(INT FOOD RES J)五年累積影響因子@(食品科學(xué)與技術(shù))學(xué)科排名
作者: Jubilation 時(shí)間: 2025-3-21 20:55 作者: inflame 時(shí)間: 2025-3-22 01:44 作者: hidebound 時(shí)間: 2025-3-22 06:57 作者: 玷污 時(shí)間: 2025-3-22 10:48
Submitted on: 06 August 2024.
Revised on: 17 September 2024.
Accepted on: 12 November 2024.
___________________International Food Research Journal作者: Harridan 時(shí)間: 2025-3-22 15:26
Submitted on: 17 May 2007.
Revised on: 27 June 2007.
Accepted on: 12 August 2007.
___________________International Food Research Journal作者: Nonporous 時(shí)間: 2025-3-22 21:00 作者: cringe 時(shí)間: 2025-3-22 21:44
Submitted on: 17 April 2006.
Revised on: 16 June 2006.
Accepted on: 03 August 2006.
___________________International Food Research Journal作者: 鄙視讀作 時(shí)間: 2025-3-23 02:48 作者: 確定的事 時(shí)間: 2025-3-23 09:33
Submitted on: 18 December 2022.
Revised on: 05 April 2023.
Accepted on: 27 May 2023.
___________________International Food Research Journal作者: neolith 時(shí)間: 2025-3-23 10:31
Submitted on: 05 June 2009.
Revised on: 29 August 2009.
Accepted on: 17 September 2009.
___________________International Food Research Journal作者: Intuitive 時(shí)間: 2025-3-23 15:42 作者: 安撫 時(shí)間: 2025-3-23 19:26
Submitted on: 30 April 2024.
Revised on: 14 June 2024.
Accepted on: 08 August 2024.
___________________International Food Research Journal作者: 有花 時(shí)間: 2025-3-24 01:58 作者: 有罪 時(shí)間: 2025-3-24 03:31
Submitted on: 21 June 2018.
Revised on: 18 September 2018.
Accepted on: 12 November 2018.
___________________International Food Research Journal作者: 氣候 時(shí)間: 2025-3-24 07:48 作者: osteocytes 時(shí)間: 2025-3-24 13:37 作者: Glucose 時(shí)間: 2025-3-24 18:35
Submitted on: 07 November 1999.
Revised on: 29 February 2000.
Accepted on: 06 April 2000.
___________________International Food Research Journal作者: Highbrow 時(shí)間: 2025-3-24 19:00
Submitted on: 24 January 2006.
Revised on: 21 May 2006.
Accepted on: 02 July 2006.
___________________International Food Research Journal作者: minimal 時(shí)間: 2025-3-25 00:43
Submitted on: 25 October 2002.
Revised on: 09 December 2002.
Accepted on: 19 January 2003.
___________________International Food Research Journal作者: Gorilla 時(shí)間: 2025-3-25 04:01
Submitted on: 04 May 2017.
Revised on: 01 August 2017.
Accepted on: 28 August 2017.
___________________International Food Research Journal作者: Cursory 時(shí)間: 2025-3-25 10:13 作者: 不遵守 時(shí)間: 2025-3-25 13:32 作者: 逃避系列單詞 時(shí)間: 2025-3-25 18:44 作者: 賞錢(qián) 時(shí)間: 2025-3-25 21:36
Submitted on: 28 July 2012.
Revised on: 15 September 2012.
Accepted on: 30 October 2012.
___________________International Food Research Journal作者: collagen 時(shí)間: 2025-3-26 02:23 作者: Outwit 時(shí)間: 2025-3-26 07:51
Submitted on: 25 December 2004.
Revised on: 22 March 2005.
Accepted on: 06 April 2005.
___________________International Food Research Journal作者: FOLLY 時(shí)間: 2025-3-26 09:19 作者: Cuisine 時(shí)間: 2025-3-26 15:02 作者: Femine 時(shí)間: 2025-3-26 16:56
Submitted on: 20 January 2021.
Revised on: 18 May 2021.
Accepted on: 29 June 2021.
___________________International Food Research Journal作者: CROW 時(shí)間: 2025-3-26 21:09 作者: Original 時(shí)間: 2025-3-27 01:15
Submitted on: 15 March 2003.
Revised on: 03 June 2003.
Accepted on: 15 July 2003.
___________________International Food Research Journal作者: 未開(kāi)化 時(shí)間: 2025-3-27 05:41 作者: 屈尊 時(shí)間: 2025-3-27 09:31
Submitted on: 19 October 2021.
Revised on: 11 January 2022.
Accepted on: 26 January 2022.
___________________International Food Research Journal作者: 創(chuàng)作 時(shí)間: 2025-3-27 16:38 作者: 壯麗的去 時(shí)間: 2025-3-27 19:24
Submitted on: 17 February 2004.
Revised on: 08 May 2004.
Accepted on: 10 June 2004.
___________________International Food Research Journal
