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Literature / Source Database:
Polish journal of food and nutrition sciences
Description
publ. by the Division of Food Science, Centre for Agrotechnology and Veterinary Sciences, Polish Academy of Sciences, Olsztyn
| Title (short) |
Pol. J. Food Nutr. Sci. |
| Languages |
English |
| First year |
1992 |
| Impact factor |
0.679 |
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Status
active
Predecessor
Acta alimentaria Polonica
Subject
Source type
Journal
ISBN ISSN
1230-0322
First volume
1
Last volume
58+
Publish city
Olsztyn
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
Polish Journal of Food and Nutrition Sciences sponsored by the State Committee for Scientific Research (KBN) is an official journal of the Committee of Food Sciences and the Committee of Human Nutrition Science of the Polish Academy of Sciences, the Polish Food Technologists' Society and the Polish Society of Nutritional Sciences. It has been published since 1957 as Roczniki Chemii i Technologii Żywności and Acta Alimentaria Polonica (1957-1991). Since 1992, it has been published by the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn as a quarterly Polish Journal of Food and Nutrition Sciences (one volume in four issues: March, June, September, and December). For over 40 years, the quarterly has significantly contributed to the development of food science in Poland. Since 1992, the journal has also been contributing to the development of human nutrition sciences. The Journal covers fundamental and applied research in food area and nutrition sciences with a stress on interdisciplinary studies in the areas of food, nutrition and related subjects. Original contributions: reviews, papers, and short reports relevant to food and nutrition sciences are accepted (see Instruction to Authors for details and page charges). Additionally, book reviews, reports on post and forecoming scientific events, and letters to the Editor are invited free of charge. Particular areas include: FOOD
- Chemistry
- Processing
- Biotechnology
- Microbiology
- Physical Properties
- Quality
- Analytical Methods
NUTRITION - Nutrient Metabolism and Health Consequences
- Interaction of Nutrient Contaminants
- Safety of Human Foodstuffs
- Food Consumption
- Nutritional Habits and Policy
- Recommended Dietary Allowances
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