461:
160:
130:
541:
482:
220:
245:
512:
551:
375:
196:
486:
531:
216:
367:
260:
505:
546:
155:
237:
143:
363:
83:
561:
536:
188:
184:
29:
498:
118:
556:
415:
380:
91:
134:
425:
233:
139:
122:
77:
351:
254:
281:
275:
305:
291:
268:
472:
331:
208:
468:
371:
359:
53:
421:
326:
525:
385:
348:
103:
38:
460:
355:
34:
151:
204:
444:
312:
225:
297:
169:
368:
Association of Food
Scientists and Technologists of India
476:
485:. Further suggestions might be found on the article's
483:
See tips for writing articles about academic journals
318:
303:
289:
266:
252:
180:
168:
114:
100:
90:
76:
68:
63:
52:
44:
28:
159:
542:Springer Science+Business Media academic journals
362:. It was established in 1964 and is published by
506:
376:Central Food Technological Research Institute
8:
19:
370:, of which it is the official journal. The
513:
499:
414:"Journal of Food Science and Technology".
18:
406:
344:Journal of Food Science and Technology
22:Journal of Food Science and Technology
552:Academic journals established in 1964
7:
457:
455:
475:. You can help Knowledge (XXG) by
14:
532:Nutrition and dietetics journals
459:
158:
364:Springer Science+Business Media
84:Springer Science+Business Media
1:
417:2018 Journal Citation Reports
578:
454:
547:English-language journals
384:, the journal has a 2021
323:
381:Journal Citation Reports
562:Academic journal stubs
537:Biotechnology journals
467:This article about an
115:Standard abbreviations
175:J. Food Sci. Technol.
424:(Science ed.).
378:). According to the
426:Clarivate Analytics
64:Publication details
25:
557:Bimonthly journals
352:scientific journal
494:
493:
366:on behalf of the
339:
338:
569:
515:
508:
501:
469:academic journal
463:
456:
448:
447:
445:Official website
430:
429:
411:
327:Journal homepage
309:
294:
278:
271:
257:
248:
164:
162:
161:
106:
26:
23:
16:Academic journal
577:
576:
572:
571:
570:
568:
567:
566:
522:
521:
520:
519:
452:
443:
442:
439:
434:
433:
413:
412:
408:
403:
397:
394:
391:
374:is N. Bhaskar (
372:editor-in-chief
360:food technology
347:is a bimonthly
304:
290:
285:
280:
274:
267:
253:
224:
183:
182:
138:
117:
116:
107:
102:
86:
21:
17:
12:
11:
5:
575:
573:
565:
564:
559:
554:
549:
544:
539:
534:
524:
523:
518:
517:
510:
503:
495:
492:
491:
464:
450:
449:
438:
437:External links
435:
432:
431:
422:Web of Science
405:
404:
402:
399:
337:
336:
335:
334:
332:Online archive
329:
321:
320:
316:
315:
310:
301:
300:
295:
287:
286:
272:
264:
263:
258:
250:
249:
178:
177:
172:
166:
165:
112:
111:
108:
101:
98:
97:
94:
88:
87:
82:
80:
74:
73:
70:
66:
65:
61:
60:
57:
50:
49:
46:
42:
41:
32:
15:
13:
10:
9:
6:
4:
3:
2:
574:
563:
560:
558:
555:
553:
550:
548:
545:
543:
540:
538:
535:
533:
530:
529:
527:
516:
511:
509:
504:
502:
497:
496:
490:
488:
484:
480:
478:
474:
470:
465:
462:
458:
453:
446:
441:
440:
436:
427:
423:
419:
418:
410:
407:
400:
398:
395:
392:
389:
387:
386:impact factor
383:
382:
377:
373:
369:
365:
361:
357:
353:
350:
349:peer-reviewed
346:
345:
333:
330:
328:
325:
324:
322:
317:
314:
311:
307:
302:
299:
296:
293:
288:
283:
279: (print)
277:
273:
270:
265:
262:
259:
256:
251:
247:
243:
239:
235:
231:
227:
222:
218:
214:
210:
206:
202:
198:
194:
190:
186:
179:
176:
173:
171:
167:
157:
153:
149:
145:
141:
136:
132:
128:
124:
120:
113:
109:
105:
104:Impact factor
99:
95:
93:
89:
85:
81:
79:
75:
71:
67:
62:
58:
55:
51:
47:
43:
40:
39:biotechnology
36:
33:
31:
27:
24:
481:
477:expanding it
466:
451:
416:
409:
396:
393:
390:
379:
356:food science
343:
342:
340:
241:
229:
212:
200:
192:
174:
147:
126:
110:3.117 (2021)
72:1964-present
35:Food science
20:
388:of 3.117 .
284: (web)
526:Categories
401:References
298:sa65001040
152:MathSciNet
59:N. Bhaskar
30:Discipline
487:talk page
354:covering
308: no.
282:0975-8402
276:0022-1155
96:Bimonthly
92:Frequency
78:Publisher
313:01800339
181:Indexing
131:Bluebook
56: by
45:Language
428:. 2019.
261:JFSTAB§
240:)
211:)
199:)
146:)
125:)
69:History
48:English
246:Scopus
242:·
230:·
228:
213:·
201:·
193:·
191:
148:·
127:·
54:Edited
471:is a
319:Links
255:CODEN
244:
232:
215:
205:JSTOR
203:
195:
185:CODEN
170:ISO 4
150:
129:
119:ISO 4
473:stub
358:and
341:The
306:OCLC
292:LCCN
269:ISSN
226:MIAR
217:LCCN
197:alt2
238:alt
234:NLM
221:alt
209:alt
189:alt
156:alt
144:alt
140:NLM
135:alt
123:alt
528::
420:.
37:,
514:e
507:t
500:v
489:.
479:.
236:(
223:)
219:(
207:(
187:(
163:)
154:(
142:(
137:)
133:(
121:(
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.