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Literature / Source Database:
Italian Journal of Food Science = Rivista italiana di scienza degli alimenti
| Title (short) |
Ital. J. Food Sci. |
| Title (abbrev) |
IJFS |
| Languages |
English |
| First year |
1989 |
| Impact factor |
0.504 |
| Editor |
Paolo Fantozzi, Istituto di Industrie Agrarie, University of Perugia |
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Status
active
Subject
Source type
Journal
ISBN ISSN
1120-1770
First volume
1
Last volume
20+
Publish city
Pinerolo, Italy
Homepage
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Availability |
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| Text PDF |
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free access |
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| Text Html |
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for subscriber |
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| References |
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not available |
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| Abstracts |
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Description
ITALIAN JOURNAL OF FOOD SCIENCE is the only international, peer reviewed journal dealing with food science published in Italy. Publication of this English language journal started in 1989. The aim of the journal is to publish reviewed research articles, short communications and critical reviews in food science and technology and in related areas such as nutrition, microbiology, safety, etc. While being open to all contributions, it primarily focuses on Italian food science and processing, illustrating the importance that these foods and technologies have and are continuing to acquire on a world-wide basis.
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