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期刊名
MEAT SCIENCE
MEAT SCI
ISSN / eISSN
0309-1740 / 1873-4138
目标和范围
The qualities of meat – its composition, nutritional value, wholesomeness and consumer acceptability – are largely determined by the events and conditions encountered by the embryo, the live animal and the postmortem musculature. The control of these qualities, and their further enhancement, are thus dependent on a fuller understanding of the commodity at all stages of its existence – from the initial conception, growth and development of the organism to the time of slaughter and to the ultimate processing, preparation, distribution, cooking and consumption of its meat.
研究方向
食品科技
CiteScore
13.00
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CiteScore 学科排名
| 类别 | 分区 | 排名 |
|---|---|---|
| Agricultural and Biological Sciences - Food Science | Q1 | #15/389 |
Web of Science 核心收藏夹
| Science Citation Index Expanded (SCIE) | Social Sciences Citation Index (SSCI) |
|---|---|
| Indexed | - |
| 类别 (Journal Citation Reports 2024) | 分区 |
|---|---|
| FOOD SCIENCE & TECHNOLOGY | Q1 |
H-index
142
出版国家或地区
ENGLAND
出版商
Elsevier BV
出版周期
Monthly
出版年份
1977
年文章数
234
Open Access
NO
通讯方式
ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD, ENGLAND, OXON, OX5 1GB
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