標題: SCIE期刊INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024/2025影響因子:2.689 (INT J FOOD SCI TECH) (0950-5423). (FOOD [打印本頁] 作者: Flexible 時間: 2025-3-21 18:54
SCIE(SCI)期刊INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY(20 21 REV HIST)影響因子
SCIE(SCI)期刊INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY(INT J FOOD SCI TECH)影響因子@(食品科學與技術(shù))學科排名
SCIE(SCI)期刊INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY(20 21 REV HIST)總引論文
SCIE(SCI)期刊INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY(INT J FOOD SCI TECH)總引論文@(食品科學與技術(shù))學科排名
SCIE(SCI)期刊INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY(20 21 REV HIST)影響因子
SCIE(SCI)期刊INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY(INT J FOOD SCI TECH)總引頻次@(食品科學與技術(shù))學科排名
SCIE(SCI)期刊INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY(20 21 REV HIST)即時影響因子
SCIE(SCI)期刊INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY(INT J FOOD SCI TECH)即時影響因子@(食品科學與技術(shù))學科排名
SCIE(SCI)期刊INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY(20 21 REV HIST)五年累積影響因子
SCIE(SCI)期刊INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY(INT J FOOD SCI TECH)五年累積影響因子@(食品科學與技術(shù))學科排名
作者: 智力高 時間: 2025-3-21 21:09
Submitted on: 07 December 2006.
Revised on: 02 January 2007.
Accepted on: 12 February 2007.
___________________INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY作者: HALO 時間: 2025-3-22 02:20 作者: 代理人 時間: 2025-3-22 06:42 作者: ADORE 時間: 2025-3-22 12:15 作者: Yourself 時間: 2025-3-22 14:55
Submitted on: 21 January 2021.
Revised on: 03 May 2021.
Accepted on: 11 June 2021.
___________________INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY作者: exorbitant 時間: 2025-3-22 18:07
Submitted on: 05 April 2008.
Revised on: 22 July 2008.
Accepted on: 31 August 2008.
___________________INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY作者: MILL 時間: 2025-3-23 01:00
Submitted on: 29 January 2015.
Revised on: 16 May 2015.
Accepted on: 06 July 2015.
___________________INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY作者: 公理 時間: 2025-3-23 02:45
Submitted on: 12 July 2001.
Revised on: 22 October 2001.
Accepted on: 28 November 2001.
___________________INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY作者: lipoatrophy 時間: 2025-3-23 06:18 作者: commonsense 時間: 2025-3-23 10:50
Submitted on: 25 April 2003.
Revised on: 25 May 2003.
Accepted on: 13 June 2003.
___________________INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY作者: 反省 時間: 2025-3-23 15:29
Submitted on: 14 July 2003.
Revised on: 29 August 2003.
Accepted on: 15 September 2003.
___________________INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY作者: Exaggerate 時間: 2025-3-23 21:22 作者: 刪除 時間: 2025-3-24 00:18 作者: 招人嫉妒 時間: 2025-3-24 06:01 作者: 明確 時間: 2025-3-24 10:21 作者: ingestion 時間: 2025-3-24 11:48
Submitted on: 19 October 2021.
Revised on: 27 December 2021.
Accepted on: 25 February 2022.
___________________INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY作者: PURG 時間: 2025-3-24 15:23
Submitted on: 19 December 2021.
Revised on: 04 March 2022.
Accepted on: 22 March 2022.
___________________INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY作者: 花束 時間: 2025-3-24 22:33
Submitted on: 27 March 2014.
Revised on: 21 June 2014.
Accepted on: 17 July 2014.
___________________INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY作者: 一回合 時間: 2025-3-25 02:15
Submitted on: 16 January 2014.
Revised on: 31 March 2014.
Accepted on: 24 May 2014.
___________________INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY作者: 圖畫文字 時間: 2025-3-25 06:07
Submitted on: 13 January 2021.
Revised on: 30 April 2021.
Accepted on: 14 May 2021.
___________________INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY作者: 燈泡 時間: 2025-3-25 10:04 作者: 旁觀者 時間: 2025-3-25 14:26
Submitted on: 28 November 2009.
Revised on: 26 March 2010.
Accepted on: 18 April 2010.
___________________INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY作者: Progesterone 時間: 2025-3-25 17:19
Submitted on: 05 March 2011.
Revised on: 27 April 2011.
Accepted on: 30 May 2011.
___________________INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY作者: JEER 時間: 2025-3-25 20:06 作者: tenosynovitis 時間: 2025-3-26 01:13 作者: Injunction 時間: 2025-3-26 07:55 作者: 反對 時間: 2025-3-26 09:16
Submitted on: 11 May 2021.
Revised on: 11 July 2021.
Accepted on: 30 July 2021.
___________________INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY作者: 不能根除 時間: 2025-3-26 12:54 作者: Offensive 時間: 2025-3-26 19:22
Submitted on: 07 January 2025.
Revised on: 12 March 2025.
Accepted on: 01 April 2025.
___________________INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY作者: cacophony 時間: 2025-3-27 00:42 作者: 詼諧 時間: 2025-3-27 01:16
Submitted on: 05 November 2005.
Revised on: 04 January 2006.
Accepted on: 04 March 2006.
___________________INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY作者: LAVA 時間: 2025-3-27 08:16 作者: FER 時間: 2025-3-27 12:55
Submitted on: 07 April 2023.
Revised on: 18 June 2023.
Accepted on: 20 July 2023.
___________________INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY作者: Inflammation 時間: 2025-3-27 13:54
Submitted on: 24 January 2025.
Revised on: 08 May 2025.
Accepted on: 11 June 2025.
___________________INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY作者: 不能仁慈 時間: 2025-3-27 17:59
Submitted on: 30 December 2018.
Revised on: 30 January 2019.
Accepted on: 13 March 2019.
___________________INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
