來源：學(xué)術(shù)之家整理 2025-03-18 15:39:00
《Journal Of The Japanese Society For Food Science And Technology-nippon Shokuhin》中文名稱：《日本食品學(xué)會(huì)會(huì)刊-日本食品》，創(chuàng)刊于1995年，由Japanese Society for Food Science and Technology出版商出版，出版周期Monthly。
信息未本地化
旨在及時(shí)、準(zhǔn)確、全面地報(bào)道國內(nèi)外FOOD SCIENCE & TECHNOLOGY工作者在該領(lǐng)域的科學(xué)研究等工作中取得的經(jīng)驗(yàn)、科研成果、技術(shù)革新、學(xué)術(shù)動(dòng)態(tài)等。
| 機(jī)構(gòu)名稱 | 發(fā)文量 |
| NATIONAL AGRICULTURE & ... | 38 |
| OCHANOMIZU UNIVERSITY | 9 |
| HOKKAIDO UNIVERSITY | 7 |
| HOKKAIDO RES ORG | 6 |
| HIROSHIMA UNIVERSITY | 5 |
| KYUSHU UNIVERSITY | 5 |
| NARO | 5 |
| TOKYO UNIVERSITY OF AGR... | 5 |
| GIFU UNIVERSITY | 4 |
| MITSUBISHI CORP LIFE SC... | 4 |
| 國家/地區(qū) | 發(fā)文量 |
| Japan | 188 |
| CHINA MAINLAND | 2 |
| 文章引用名稱 | 引用次數(shù) |
| Effects of Fermentation Meth... | 3 |
| Sensory Profiling of Bread F... | 3 |
| Transitions in Leading Japan... | 2 |
| Chemical Characterization of... | 2 |
| On the the Concentration of ... | 1 |
| Texture of Gel Made from Hig... | 1 |
| Characteristics, Occurrence,... | 1 |
| Study on the Flavors of Barl... | 1 |
| Evaluation of Electrical and... | 1 |
| The Handling of High Freshne... | 1 |
| 被引用期刊名稱 | 數(shù)量 |
| J JPN SOC FOOD SCI | 101 |
| FOOD SCI TECHNOL RES | 43 |
| MOLECULES | 15 |
| BIOSCI BIOTECH BIOCH | 14 |
| FOOD CHEM | 14 |
| J SCI FOOD AGR | 13 |
| FOOD HYDROCOLLOID | 11 |
| FOODS | 8 |
| J FOOD SCI TECH MYS | 8 |
| J OLEO SCI | 8 |
| 引用期刊名稱 | 數(shù)量 |
| J JPN SOC FOOD SCI | 101 |
| FOOD SCI TECHNOL RES | 19 |
| J FOOD ENG | 18 |
| FOOD CHEM | 17 |
| J AGR FOOD CHEM | 17 |
| J FOOD SCI | 15 |
| AM J CLIN NUTR | 13 |
| BIOSCI BIOTECH BIOCH | 12 |
| NUTRIENTS | 11 |
| BRIT J NUTR | 10 |
聲明：該作品系作者結(jié)合互聯(lián)網(wǎng)公開知識(shí)整合。如有錯(cuò)漏請聯(lián)系我們，我們將及時(shí)更正。
