| 词条 | Critical Reviews in Food Science and Nutrition |
| 释义 |
| title = Critical Reviews in Food Science and Nutrition | cover = | editor = Fergus M. Clydesdale | discipline = Nutrition science | former_names = Critical Reviews in Food Technology | abbreviation = Crit. Rev. Food Sci. Nutr. | publisher = Taylor & Francis | country = | frequency = Monthly | history = 1970-present | openaccess = | license = | impact = 6.077 | impact-year = 2016 | website = http://www.tandfonline.com/toc/bfsn20/current#.UnwKBJSxO3N | link1 = | link1-name = | link2 = | link2-name = | JSTOR = | OCLC = | LCCN = | CODEN = | ISSN = 1040-8398 | eISSN = 1549-7852 | boxwidth = }}Critical Reviews in Food Science and Nutrition is a food science journal published monthly by Taylor & Francis. It was originally established in 1970 as Critical Reviews in Food Technology, but changed to its current name in 1975. The editor-in-chief is Fergus M. Clydesdale (University of Massachusetts Amherst).[1] According to the Journal Citation Reports, the journal has a 2016 impact factor of 6.077, ranking it 4th out of 81 journals in the category "Nutrition and Dietetics".[2] References1. ^Journal information 2. ^{{cite book |year=2013 |chapter=Journals Ranked by Impact: Nutrition and Dietetics |title=2012 Journal Citation Reports |publisher=Thomson Reuters |edition=Science |series=Web of Science |title-link=Journal Citation Reports }} External links
6 : Nutrition and dietetics journals|Taylor & Francis academic journals|Monthly journals|Review journals|Publications established in 1970|English-language journals |
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