基本信息
出版地:ENGLAND
期刊简称:MEAT SCI
通讯地址:ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD, ENGLAND, OXON, OX5 1GB
创刊年份:1977
发行周期:Monthly
涉及方向:工程技术 - 食品科技
ESSN:1873-4138
英文期刊简介
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.
中文期刊简介
《Meat Science》是一本由ELSEVIER SCI LTD出版商出版的专业工程技术期刊，该刊创刊于1977年，刊期Monthly，该刊已被国际权威数据库SCI、SCIE收录。在中科院最新升级版分区表中，该刊分区信息为大类学科：工程技术 2区，小类学科：食品科技 2区；在JCR（Journal Citation Reports）分区等级为Q1。该刊发文范围涵盖食品科技等领域，旨在及时、准确、全面地报道国内外食品科技工作者在该领域取得的最新研究成果、工作进展及学术动态、技术革新等，促进学术交流，鼓励学术创新。2021年影响因子为7.077，平均审稿速度约6.0个月。
