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.[1] It was established in 1977 and is published by Wiley-Blackwell. The journal moved to online-only publication in 2011.[2]

References

  1. ^ "Journal of Food Biochemistry - Overview - Wiley Online Library". Journal of Food Biochemistry. Wiley-Blackwell. doi:10.1111/(ISSN)1745-4514. hdl:11336/2412. Retrieved 2012-05-18.
  2. ^ "Journal of Food Biochemistry - Author Guidelines - Wiley Online Library". Journal of Food Biochemistry. Wiley-Blackwell. doi:10.1111/(ISSN)1745-4514. hdl:11336/2412. Retrieved 2012-05-18.
Allikas: https://en.wikipedia.org/wiki/Journal_of_Food_Biochemistry
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