Abbreviated title (ISO 4) J. Food Biochem. Language English Publication history 1977-present | Discipline Food science Publisher Wiley-Blackwell | |
Edited by Maurice R. Marshall, Benjamin Kofi Simpson, Issac Ashie | ||
The Journal of Food Biochemistry is a peer-reviewed scientific journal that covers research on the effects of handling, storage, and processing on the biochemical aspects of food. It was established in 1977 and is published by Wiley-Blackwell. The journal moved to online-only publication in 2011.
References
Journal of Food Biochemistry Wikipedia(Text) CC BY-SA