| 词条 | International Journal of Food Microbiology |
| 释义 |
| title = International Journal of Food Microbiology | cover = | former_name = | abbreviation = Int. J. Food Microbiol. | discipline = Microbiology | editor = L. Cocolin | publisher = Elsevier on behalf of the International Union of Microbiological Societies Committee on Food Microbiology and Hygiene | country = | history = 1984-present | frequency = Biweeky | openaccess = | license = | impact = 3.451 | impact-year = 2017 | ISSN = 0168-1605 | eISSN = | CODEN = | JSTOR = | LCCN = | OCLC = 38995670 | website = http://www.journals.elsevier.com/international-journal-of-food-microbiology/ | link1 = http://www.sciencedirect.com/science/journal/01681605 | link1-name = Online access | link2 = | link2-name = }} 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 indexingThe journal is abstracted and indexed in: {{columns-list|colwidth=30em|
}} According to the Journal Citation Reports, the journal has a 2017 impact factor of 3.451.[1] References1. ^{{cite book |year=2018 |chapter=International Journal of Food Microbiology|title=2017 Journal Citation Reports |publisher=Thomson Reuters |edition=Science |series=Web of Science}} 2 : Microbiology journals|Publications established in 1984 |
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