Journal of Food Biochemistry
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Abbreviated title (ISO 4)
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J. Food Biochem. |
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| Discipline | Food science |
| Language | English |
| Edited by | Maurice R. Marshall, Benjamin Kofi Simpson, Issac Ashie |
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Publication history
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1977-present |
| Frequency | Bimonthly |
| 0.815 | |
| Indexing | |
| ISSN |
0145-8884 (print) 1745-4514 (web) |
| LCCN | 77073657 |
| CODEN | JFBIDW |
| OCLC no. | 02917846 |
| Links | |
The Journal of Food Biochemistry is a peer-reviewed scientific journal that covers research on the effects of handling, storage, and processing on the biochemical aspects of food. It was established in 1977 and is published by Wiley-Blackwell. The journal moved to online-only publication in 2011.
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