MEAT SCIENCE
期刊ISSN: 0309-1740
E-ISSN: 1873-4138
影响因子: 登录后查看数据
自引率: 13.5%
SCI期刊JCR分区
SCI期刊JCR分区等级:1区
按学科分区
FOOD SCIENCE & TECHNOLOGY
Q1
最新中科院SCI期刊分区(基础版)
大类学科
工程技术
2区
小类学科
食品科技
2区
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综述期刊
最新中科院SCI期刊分区(升级版)
大类学科
农林科学
1区
小类学科
食品科技
1区
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期刊简介
The qualities of meat – its composition, nutritional value, wholesomeness and consumer acceptability – are largely determined by the events and conditions encountered by the embryo, the live animal and the postmortem musculature. The control of these qualities, and their further enhancement, are thus dependent on a fuller understanding of the commodity at all stages of its existence – from the initial conception, growth and development of the organism to the time of slaughter and to the ultimate processing, preparation, distribution, cooking and consumption of its meat.
出版信息
出版商
Elsevier BV
涉及的研究方向
工程技术-食品科技
刊期
Monthly
年文章数
313
出版国家或地区
ENGLAND
是否OA
Cite Score相关
Cite Score SJR SNIP 排名
10.4 1.298 2.175
学科
大类学科:Agricultural and Biological Sciences
小类学科:Food Science
分区
Q1
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