Biology:International Journal of Food Microbiology
From HandWiki
| |Subject |Discipline}} | Microbiology |
|---|---|
| Language | English |
| Edited by | L. Cocolin |
| Publication details | |
| History | 1984–present |
| Publisher | Elsevier on behalf of the International Union of Microbiological Societies Committee on Food Microbiology and Hygiene |
| Frequency | Biweekly |
| 5.4 (2022) | |
| Standard abbreviations | |
| ISO 4 | Int. J. Food Microbiol. |
| Indexing | |
| CODEN | IJFMDD |
| ISSN | 0168-1605 |
| OCLC no. | 38995670 |
| Links | |
)The International Journal of Food Microbiology is a peer-reviewed scientific journal publishing research papers, short communications, review articles, and book reviews in area of food microbiology and relates fields of mycology, bacteriology, virology, parasitology, and immunology. It is currently published by Elsevier on behalf of the International Union of Microbiological Societies and Committee on Food Microbiology and Hygiene, and edited by L. Cocolin (Università di Torino).
Abstracting and indexing
The journal is abstracted and indexed in:
According to the Journal Citation Reports, the journal has a 2022 impact factor of 5.4.[1]
References
- ↑ "International Journal of Food Microbiology". 2022 Journal Citation Reports. Web of Science (Science ed.). Thomson Reuters. 2023.
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