CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION - Journal - Bridge of Knowledge

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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

ISSN:

1040-8398

eISSN:

1549-7852

Disciplines
(Field of Science):

  • biomedical engineering (Engineering and Technology)
  • chemical engineering (Engineering and Technology)
  • materials engineering (Engineering and Technology)
  • medical biology (Medical and Health Sciences )
  • pharmacology and pharmacy (Medical and Health Sciences )
  • medical sciences (Medical and Health Sciences )
  • health sciences (Medical and Health Sciences )
  • family studies (Family studies)
  • agriculture and horticulture (Agricultural sciences)
  • food and nutrition technology (Agricultural sciences)
  • animal science and fisheries (Agricultural sciences)
  • biotechnology (Natural sciences)
  • chemical sciences (Natural sciences)

Ministry points: Help

Ministry points - current year
Year Points List
Year 2024 200 Ministry scored journals list 2024
Ministry points - previous years
Year Points List
2024 200 Ministry scored journals list 2024
2023 200 Ministry Scored Journals List
2022 200 Ministry Scored Journals List 2019-2022
2021 200 Ministry Scored Journals List 2019-2022
2020 200 Ministry Scored Journals List 2019-2022
2019 200 Ministry Scored Journals List 2019-2022
2018 50 A
2017 50 A
2016 45 A
2015 50 A
2014 50 A
2013 50 A
2012 50 A
2011 50 A
2010 32 A

Model:

Hybrid

Points CiteScore:

Points CiteScore - current year
Year Points
Year 2023 22.6
Points CiteScore - previous years
Year Points
2023 22.6
2022 23.6
2021 20.8
2020 17.2
2019 13.2
2018 10.8
2017 8.8
2016 8.2
2015 9.3
2014 9.2
2013 9
2012 8.8
2011 8

Impact Factor:

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Filters

total: 15

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Catalog Journals

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  • Microbial risks in mild hot smoking of fish

    Gorące wędzenie ryb w łagodnych warunkach, w temperaturze nie przekraczającej 65 stopni Celsjusza wewnątrz ryby i przy niskiej zawartości soli w mięsie tylko częściowo inaktywuje bakterie chorobotwórcze oraz w niewystarczającym stopniu hamuje wzrost drobnoustrojów podczas przechowywania produktu. Wymagane bezpieczeństwo można osiągnąć tylko w przypadku bardzo świeżego surowca i wysokiej higieny podczas jego przetwarzania oraz przechowywania...

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