SCIE期刊British Food Journal 2024/2025影響因子:3.477 (BRIT FOOD J) (0007-070X). (FOOD SCIENCE & TECHNOLOGY)(食品科學(xué)與技術(shù))Science C

小天使

SCIE(SCI)期刊British Food Journal(20 21 REV HIST)影響因子


SCIE(SCI)期刊British Food Journal(BRIT FOOD J)影響因子@(食品科學(xué)與技術(shù))學(xué)科排名


SCIE(SCI)期刊British Food Journal(20 21 REV HIST)總引論文


SCIE(SCI)期刊British Food Journal(BRIT FOOD J)總引論文@(食品科學(xué)與技術(shù))學(xué)科排名


SCIE(SCI)期刊British Food Journal(20 21 REV HIST)影響因子


SCIE(SCI)期刊British Food Journal(BRIT FOOD J)總引頻次@(食品科學(xué)與技術(shù))學(xué)科排名


SCIE(SCI)期刊British Food Journal(20 21 REV HIST)即時影響因子


SCIE(SCI)期刊British Food Journal(BRIT FOOD J)即時影響因子@(食品科學(xué)與技術(shù))學(xué)科排名


SCIE(SCI)期刊British Food Journal(20 21 REV HIST)五年累積影響因子


SCIE(SCI)期刊British Food Journal(BRIT FOOD J)五年累積影響因子@(食品科學(xué)與技術(shù))學(xué)科排名

critique

ALT

Working-Memory

Submitted on: 18 May 2005. Revised on: 17 August 2005. Accepted on: 30 September 2005. ___________________British Food Journal---EMERALD GROUP PUBLISHING LTD

高射炮

Submitted on: 29 September 2001. Revised on: 11 January 2002. Accepted on: 18 February 2002. ___________________British Food Journal---EMERALD GROUP PUBLISHING LTD

Fibrinogen

Submitted on: 23 May 2007. Revised on: 18 August 2007. Accepted on: 22 September 2007. ___________________British Food Journal---EMERALD GROUP PUBLISHING LTD

不能強(qiáng)迫我

即席演說

砍伐

Submitted on: 19 June 2020. Revised on: 18 August 2020. Accepted on: 10 September 2020. ___________________British Food Journal---EMERALD GROUP PUBLISHING LTD

grounded

Submitted on: 23 October 2022. Revised on: 23 January 2023. Accepted on: 14 March 2023. ___________________British Food Journal---EMERALD GROUP PUBLISHING LTD