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SCI期刊JCR分区 |
SCI期刊JCR分区等级:1区
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最新中科院SCI期刊分区 (基础版) |
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最新中科院SCI期刊分区 (升级版) |
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期刊简介
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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.
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出版信息
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出版商 | Elsevier BV |
期刊官网 | http://www.elsevier.com/wps/find/journaldescription.cws_home/405866/description#description |
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 | 否 |
SCI期刊收录coverage | Science Citation Index (已不再单独更新,统称SCIE) Science Citation Index Expanded (SCIE) Scopus (CiteScore) |
Cite Score相关
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Cite Score |
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